Categories: Soup
Ingredients
- Crispy Cauliflower Topping:
- 2 cups small cauliflower florets
- 1 tbsp. olive oil
- Sea salt and black pepper
- Soup:
- 2 tbsp. olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 1 tsp ground sumac
- 3/4 tsp smoked paprika
- Pinch cayenne pepper
- 1 large head cauliflower, cut into medium florets
- 1 small Yukon Gold potato, cut into 1-inch pieces
- 6 cups vegetable broth
- 1 tsp sea salt
- 1/4 cup tahini paste
- 2 tbsp. fresh lemon juice
- 1/3 cup fresh dill, chopped
Directions
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Prepare topping: Preheat oven to 425. Line a baking sheet with parchment paper. On baking sheet, toss small cauliflower florets with oil then spread in a single layer. Sprinkle with salt and pepper, to taste. Roast until tender and crispy, about 20 minutes.
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Meanwhile, prepare soup: In a large pot on medium, heat olive oil. Add onion and saute until softened and translucent, about 6 minutes. Add garlic, sumac, paprika and cayenne and cook for 1 more minute, until fragrant, stirring occasionally.
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Add medium cauliflower florets, potato, broth and 1 tsp salt. Bring to a boil, then reduce to a simmer. Cook, partially covered, until potatoes and cauliflower are tender, about 20 minutes. Stir in tahini and lemon juice and simmer for 2-3 minutes more.
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Using an immersion blender, puree soup. Season with additional salt as needed. Divide soup among bowls, then top with dill and crispy cauliflower topping.