Vegan Cauliflower Soup with Tahini

served with gluten-free protein bread

A white person's hand dips a slice of Protein Bread into a bowl of vegan cauliflower soup topped with a line of pomegranate seeds
Goal shape
Total time 40 mins
Difficulty Easy
Nutritional value (per portion)
kcal 499
Protein 45 g
Fat 41 g
CARBOHYDRATES 33 g
Ingredients …

3 Persons

You will need

1 head cauliflower (about 1150 g)
1 onion
2 cloves garlic
1.5 tsp sesame oil
950 ml vegetable stock
1 bay leaf
1 lemon, juiced
200 ml oat cream
1.5 tbsp tahini
2 tsp sesame seeds, toasted
4 tsp pomegranate seeds
2 sprigs thyme
salt
pepper
3 slices

Vegan Cauliflower Soup with Tahini

served with gluten-free protein bread

By: Anne-Sophie Hoffman
Think tahini’s only good for making hummus? Think again. It’s high time you learned to use this creamy sesame-seed paste to its full potential! Scoop a spoonful into our cauliflower soup to add a creamy, nutty tang you’ve only ever dreamed of.

Preparation

  • Bake the Vegan Protein Bread according to the instructions on the package.
  • Ingredients:
    1 head cauliflower
    Wash the cauliflower thoroughly. Cut into large florets.
  • Set about 200g of the florets aside.
  • Ingredients:
    1  onion, 2 cloves garlic
    Chop the onions and dice the garlic.
  • Ingredients:
    0.75 tsp sesame oil
    Heat half of the sesame oil in a pot on medium heat. Add the onions and saute until they are transparent. Now add the garlic and saute for another 1-2 minutes.
  • Ingredients:
    950 ml vegetable broth, 1  bay leaf
    Add the vegetable broth and the bay leaf to the pot.
  • Now add the cauliflower. Bring to a boil, then reduce the heat to medium. Simmer for 15-20 minutes.
  • Ingredients:
    0.75 tsp sesame oil, 2 sprigs thyme
    In a separate pan, heat the rest of the sesame oil over medium-high heat. Add the cauliflower florets that you had set aside, and the thyme. Saute for about 10 minutes until the cauliflower starts to get crispy.
  • Ingredients:
    1.5 tbsp tahini, 200 ml oat cream, 1  lemon, juiced, salt, pepper
    Add the tahini to the pot with the vegetable broth and cauliflower. Remove the bay leaf, then puree the contents of the pot with an immersion blender. Add the oat cream and lemon juice and puree again. Season with salt and pepper.
  • Serve the cauliflower soup in two bowls. Top with the thyme sprigs and sauteed cauliflower florets.
  • Ingredients:
    1 tsp toasted sesame seeds, 4 tsp pomegranate seeds
    Garnish with toasted sesame seeds and pomegranate seeds.
  • Ingredients:
    3 slices
    Serve with Vegan Protein Bread.
  • Enjoy!
Our tip Vegan Cauliflower Soup with Tahini

Our Tip: Cauliflower soup, beet soup, and more

Soups are the perfect way to make sure you've always got a meal on standby. Just take a look into our freezer on any given day: You'll find one or more soups that are just waiting to be warmed up when we don't have the time or the spoons to cook something from scratch. From cauliflower soup to our electric pink beet soup with a cashew swirl, and over to a high-protein pea soup: You'll find tons of inspirations to keep you warm and full all Veganuary long.
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