Cauliflower takes center stage in this soup. A nutritional power house, cauliflower is packed with antioxidants and phytonutrients including Vitamin C, beta-carotene, and Vitamin K, amongst others. The saffron and Tahini give this creamy and velvety soup a smoky and rich flavor. It’s a great starter soup or side-by-side a big salad for a late supper.

Serves 4-6 / Prep Time 10 minutes / Cook time 25 minutes / Total time 35 minutes

Gather

2 Tablespoons 28.4 grams of Ghee or Coconut oil

1 leek, white parts only, chopped and rinsed

2 cloves garlic minced

1 carrot, cut into small cubes

1 teaspoon/about 3 grams ground cumin

1 teaspoon/ about 3 grams ground coriander

1/2 teaspoon/about 1.5 grams paprika powder

1 head cauliflower, broken into florets

4 cups/945 ml water

2 big pinches Saffron threads soaked in 1/2 cup/about 118 ml hot water.

2 Tablespoons/ about 30 grams Tahini

Salt and pepper to taste

Make

Heat the Ghee or Coconut oil in a medium pot on a medium/low flame and then add the leeks, garlic, carrot, and sauté for 7-8 minutes, stirring frequently. 

Careful not to brown the garlic.

Stir in the ground cumin, coriander and paprika powder until well mixed. 

Add the cauliflower and the water and bring to a boil. Then turn down the heat to a low flame and cook uncovered for 25 minutes, stirring occasionally, until the cauliflower is fork-tender.

Add the Saffron and soaking water to the pot.

Add the tahini and stir and allow to cool for 5 minutes.

Transfer the soup to a blender, working in batches and blend until smooth and creamy. Salt and pepper to taste.

Note:
If you would like the soup to be thinner you can add a little bit more water. I like it thick and creamy. Transfer to soup bowls and garnish with flowers, chives, sumac or other chopped herbs and spices.

Recipe developed by Anna Getty of Amalgam Kitchen

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