This Roasted Cauliflower Tahini Soup With Harissa is full of bold flavors. It’s a little sweet, a tiny bit spicy (not too much), a little citrusy and just really damn good.
I got the idea for this soup after seeing these flavors put together in a dish at a restaurant we visited. This is the way I come up with most new recipe ideas. It’s such a fun game to me, to see if I can re-create flavor combinations at home, in a healthier way.
I know that sometimes just seeing the names of exotic spices and ingredients can scare people off, but trust me…this soup is really not that hard to make and it’s WORTH IT.
Please don’t be afraid of bold flavors and spices! It’ll keep you from getting food boredom. Use different spices and use them often. I’ll go ahead and add that it’s good to expose your kids’ palettes to different spices and flavors as well. Did you know a kid when you were younger who only ate chicken fingers and french fries, and now he/she is an adult who only eats chicken fingers and french fries? Please do your kids a huge favor and help expose their palettes to different flavors and spices while they’re young.
Harissa is a spice blend found in Tunisian cuisine, and it’s actually extremely versatile. It shouldn’t be too hard to find. I think I picked mine up at Whole Foods, but if you have trouble finding it, this is the one I use. You can also use it to season roasted veggies, sweet potatoes, grain dishes, on wraps, etc. The flavor is pretty unique and it’s not super spicy.
Make this Roasted Cauliflower Tahini Soup With Harissa next weekend during your meal prep day and you’ll have plenty to eat on for the next few days. When you’re ready to reheat it, just add a small amount of water if it’s too thick. It also freezes well.
Roasted Cauliflower Tahini Soup With Harissa
- 1 large yellow onion, sliced lengthwise
- 1 large head of cauliflower, stem removed and cut into florets
- 1 28-oz can of fire roasted tomatoes
- 2 14-oz cans garbanzo beans, rinsed and drained
- 4 cups vegetable broth
- 1 tsp sea salt, plus more to taste
- 1/2 tbsp harissa seasoning
- 1 tsp lemon pepper
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp coriander
- 5 dates, pits removed (I use medjool dates)
- 1/2 lemon, juice and zest
- 1/4 cup tahini (my favorite is 365 Everyday Value from Whole Foods)
- Place the onion and cauliflower on a parchment paper-lined baking sheet and roast at 400 degrees for 15 minutes.
- Place the roasted onion and cauliflower in a large pot or dutch oven and add the tomatoes, garbanzo beans, vegetable broth, spices and dates. Bring to a simmer and allow to simmer for about 8 minutes.
- Add the juice and zest from 1/2 lemon and the tahini to the pot, stir well and remove from the heat.
- To purée the soup, you can either use an immersion blender and blend it in the pot, or you can move the soup into a high speed blender to blend. If you use the blender, please be VERY careful as the soup will be very hot.
- To reheat leftover soup, add a small amount of water or vegetable broth and reheat over medium low heat.