This unique soup is so delicious and is even better the next day! It is perfect for a winter day or when cauliflower is abundant in the garden. It is the first time I have tried tahini in a soup recipe, and it works so well. It uses a ton of cauliflower with being overpowering. Yukon gold potatoes round out the base. As always, organic ingredients are best! This recipe is adapted from Yoga Journal.
Begin by preparing the topping.
- 2 cups cauliflower cut into 1/2 inch florets
- 1 Tbsp olive oil
Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper. Toss the cauliflower in olive oil, and spread out evenly in a single layer onto the sheet. Sprinkle with salt and roast for 20 minutes until crispy.
- 2 Tbsp olive oil
- 1 yellow onion chopped
- 3 cloves of garlic chopped
- 3/4 tsp paprika
- pinch cayenne
- 1 large cauliflower cut into florets to equal 8 cups
- 1 Yukon gold potato cut into 1-inch cubes
- 6 cups vegetable broth
- 1 tsp salt
- 1/4 cup tahini
- 2 Tbsp lemon juice
Saute the onion in olive oil until it is soft and translucent over medium heat. Add the garlic, paprika, and cayenne cooking for one minute.
Next add the cauliflower, potato, broth
Puree the bisque and serve with the crispy cauliflower on top. Fresh dill is also a nice addition!
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