Masala Cauliflower Soup

Once the veggies are broiled and everything is blended for this Masala Cauliflower Soup, you’ll likely find yourself declaring, “Wow, that was easy!” Tahini lends the soup a nutty flavor and a creamier mouthfeel.

Masala Cauliflower Soup

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Servings

4 servings

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Ingredients

• 1 large head cauliflower
• 1 large yellow onion
• 1 Tbsp grapeseed or sunflower oil
• 1/4 tsp salt
• 4 cups no-salt-added vegetable broth, gluten and/or dairy free if desired, warmed
• 1/4 cup tahini
• 1 Tbsp chopped ginger
• Juice of 1/2 lime
• 2 tsp garam masala
• 1/4 tsp cayenne
• 1/4 cup cilantro
• 2 tsp extra-virgin olive oil

Ingredients 1 large head cauliflower 1 large yellow onion 1 Tbsp grapeseed or sunflower oil 1/4 tsp salt 4 cups no-salt-added vegetable broth, gluten and/or dairy free if desired, warmed 1/4 cup tahini 1 Tbsp chopped ginger Juice of 1/2 lime 2 tsp garam masala 1/4 tsp cayenne 1/4 cup cilantro 2 tsp extra-virgin olive oil

Servings 4 servings Print Recipe

Instructions

1. Place oven rack about 6 inches from top heating elements and preheat oven broiler.
2. Slice cauliflower into 1 inch florets. Peel onion, slice in half lengthwise, and then slice into 1/2 inch 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. Remove from oven and reserve about 1 1/2 cups roasted cauliflower florets for garnish.
3. In blender, place remaining cauliflower along with onion, broth, tahini, ginger, lime juice, garam masala, and cayenne and blend until smooth.
4. Serve soup garnished with reserved cauliflower florets, cilantro, and a drizzle of olive oil.

Recipe Notes

PER SERVING: 244 CALORIES; 9 G PROTEIN; 16 G TOTAL FAT (2 G SAT. FAT); 23 G TOTAL CARBOHYDRATES (11 G SUGARS, 7 G FIBER); 246 MG SODIUM