Cauliflower White Bean Tahini Soup

Cauliflower White Bean Tahini Soup

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 4 1x

With cumin, garlic and fresh lemon juice, this roasted cauliflower white bean tahini soup is a satisfying, hearty and easy-to-make vegan soup.


For cauliflower

1 head cauliflower, leaves removed, bottom stem trimmed

1/4 cup tahini

2 tablespoons olive oil plus more for greasing pan

1 teaspoon cumin

Pinch red pepper flakes

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

For soup

1 tablespoon olive oil

1 small white onion, roughly chopped

3 garlic cloves, minced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

215 ounce cannellini beans, rinsed and drained

4 cups vegetable broth

1 tablespoon chopped parsley plus more for serving

Juice of 1 lemon


Preheat the oven to 425 degrees F.

Cut the cauliflower lengthwise into 1/2-inch-thick slices. In a large bowl, whisk together the tahini, olive oil, cumin, red pepper flakes, salt and pepper. Toss the cauliflower in the mixture.

Arrange the cauliflower in a single layer on an oiled sheet pan. Roast for 20-25 minutes, flipping halfway through cooking, until browned.

For the soup, heat 1 tablespoon olive oil in a large saucepan over medium high heat. Then sauté the onions until they start to soften, about 4-5 minutes. Add the garlic, salt and pepper and cook for another minute until fragrant. Stir in the beans, vegetable broth, parsley and the roasted cauliflower, reserving a 1/2 cup cauliflower for garnish.

Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.

Carefully transfer the soup to a blender in batches and puree until smooth.

Return the soup to the saucepan and warm it as necessary over low heat. Stir in the lemon juice.

Divide the soup into bowls. Top with the reserved roasted cauliflower and chopped parsley.