Once veggies are broiled and everything is blended, you’ll likely find yourself declaring about this recipe, “Wow, that was easy!” Tahini lends this soup a nutty flavour and a creamier mouth feel.
Hidden hacks
Blasting your veggies using the underutilized broiler gives soup the same deep flavour as sautéing and simmering in a saucepan, but at a much quicker rate.
Masala Cauliflower Soup
Ingredients
- 1 large head cauliflower
- 1 large yellow onion
- 1 Tbsp (15 mL) grapeseed or sunflower oil
- 1/4 tsp (1 mL) salt
- 4 cups (1 L) no-salt-added vegetable broth
- 1/4 cup (60 mL) tahini
- 1 Tbsp (15 mL) chopped ginger
- Juice of 1/2 lime
- 2 tsp (10 mL) garam masala
- 1/4 tsp (1 mL) cayenne
- 1/4 cup (60 mL) cilantro
- 4 tsp (20 mL) extra-virgin olive oil
Nutrition
Per serving:
- calories244
- protein9g
- fat16g
- saturated fat2g
- trans fat0g
- carbohydrates23g
- sugars11g
- fibre7g
- sodium246mg
Directions
01
Place oven rack about 6 in (15 cm) from top heating elements and preheat oven broiler.
02
Slice cauliflower into 1 in (2.5 cm) florets. Peel onion, slice in half lengthwise, and then slice into 1/2 in (1.25 cm) thick pieces. Toss cauliflower and onion with oil and salt. Spread out on rimmed baking sheet and broil until cauliflower and onion are tender and have some char, about 8 minutes, stirring once halfway through. Reserve about 1 1/2 cups (350 mL) of chopped florets for garnish.
03
In blender container, place cauliflower, onion, broth, tahini, ginger, lime juice, garam masala, and cayenne, and blend until smooth.
04
Serve soup garnished with chopped florets, cilantro, and a drizzle of olive oil.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
