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Vegan Cauliflower Soup
A velvety roasted cauliflower soup with tahini and crispy chickpeas — creamy without any cream. Roasting the cauliflower until deeply golden before it goes into the pot gives the soup its rounded, almost nutty depth instead of tasting flat and watery.
Ingredients
Instructions
Roast cauliflower with olive oil at 200C for 25 minutes until golden.
Toss chickpeas with paprika and cumin, roast at 200C for 25 minutes until crispy.
Fry onion in oil until soft, add garlic.
Add roasted cauliflower and stock.
Simmer 10 minutes.
Blend until completely smooth.
Stir in tahini and lemon juice.
Season generously and serve topped with crispy chickpeas.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
