Spicy Cauliflower Soup With Harissa and Tahini (Dairy-Free, Gluten-Free, Vegan)
This Spicy Cauliflower Soup With Harissa and Tahini is full of bold flavors. Made with a bag of frozen cauliflower, canned tomatoes, white beans and tahini, it’s a quick and easy weeknight soup for when you want a meal that's light but still full of flavor.
- 1 medium yellow onion, roughly chopped
- 16 ounce bag frozen cauliflower florets
- 1/2 tablespoon olive oil
- 28 ounce can diced tomatoes
- 4 cups vegetable broth
- 14 ounce can cannellini or other white bean, rinsed and drained
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon harissa powder
- 1 teaspoon lemon pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 cup tahini (my favorite is 365 Everyday Value from Whole Foods)
- 3 tablespoons maple syrup
- Juice from 1/2 lemon
Heat a large pot or dutch oven over medium heat, and add the olive oil to the pot. Add the onion and cauliflower and sauté for about 5 or 6 minutes, or until the onion is clear and translucent.
Add the tomatoes, vegetable broth, beans and spices to the pot, bring the mixture to a low boil then reduce the heat to medium low and allow it to simmer for about 10 minutes. Add the tahini, maple syrup and lemon juice to the pot, stir well and remove it 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 your leftover spicy cauliflower soup, add a small amount of water or vegetable broth and reheat over medium low heat.