Name: Spiced cauliflower and tahini soup
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 1
Ingredients: 1.2kg cauliflower; 45.50 gm extra virgin olive oil; 1 brown onion, chopped; 2 celery stalks, chopped; 500g potatoes, peeled, chopped; 1/4 tsp chilli powder; 20.00 ml ground coriander; 2 garlic cloves, quartered; 510.00 gm vegetable liquid stock; 75.00 gm tahini; 40.00 ml pepitas; 6.00 gm sesame seeds; 42.00 gm lemon juice; 62.50 ml fresh coriander, chopped, plus extra to serve; Extra virgin olive oil, to serve; 2 large Lebanese bread rounds, chargrilled, to serve

Spiced cauliflower and tahini soup

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Prep Time:
15 minutes

Cook Time:
70 minutes

Total Time:
85 minutes

Hearty vegetarian soup for ultimate warmth and comfort.

Ingredients:

1.2kg cauliflower
45.50 gm extra virgin olive oil
1 brown onion, chopped
2 celery stalks, chopped
500g potatoes, peeled, chopped
1/4 tsp chilli powder
20.00 ml ground coriander
2 garlic cloves, quartered
510.00 gm vegetable liquid stock
75.00 gm tahini
40.00 ml pepitas
6.00 gm sesame seeds
62.50 ml fresh coriander, chopped, plus extra to serve
Extra virgin olive oil, to serve
2 large Lebanese bread rounds, chargrilled, to serve

Instructions:

Preheat the oven to 220C/200C fan-forced. Place a whole cauliflower on a baking tray lined with baking paper, drizzle with 1 tablespoon of oil, and roast for 20 minutes until golden and tender. Let it stand for 2 minutes then roughly chop.
In a large saucepan over medium heat, heat the remaining tablespoon of oil. Sauté the onion, stirring occasionally, for 5 minutes until it begins to soften. Stir in the celery, potato, and cauliflower. Continue cooking and stirring occasionally for 10 minutes until the vegetables start to soften.
Turn up the heat to high and toss in chili, ground coriander, and garlic. Cook while stirring for 2 minutes until the aromas fill the kitchen. Pour in the stock and 3 cups of water, stirring gently. Season with salt and pepper. Cover and bring to a boil. Then lower the heat and let it simmer for 30 minutes until the potatoes are tender. Take it off the heat, let it rest for 5 minutes, and swirl in the tahini. Use a stick blender to make the soup perfectly smooth.
In a small frying pan, heat the remaining oil over medium-high heat. Cook pepitas and sesame seeds until sesame seeds turn golden, about 2 to 3 minutes. Drain on a plate lined with paper towel.
Mix in fresh lemon juice and fragrant coriander. Finish the soup with a drizzle of oil, a sprinkle of pepita mixture, and extra coriander on top. Serve alongside warm Lebanese bread.

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