Blumenkohlsuppe mit Tahin und Kräuteröl
A creamy and flavorful cauliflower soup with tahini and herb oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: soup
- Method: simmer
- Cuisine: Mediterranean
- Diet: vegan
Ingredients
Scale
- 1 medium cauliflower, chopped
- 1 tablespoon tahini
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/4 cup fresh herbs (parsley, chives, or dill)
Instructions
- In a pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add chopped cauliflower and broth; bring to a boil.
- Reduce heat and simmer for 15-20 minutes until cauliflower is tender.
- Blend the soup until smooth.
- Stir in tahini, salt, pepper, and lemon juice.
- Serve hot, garnished with fresh herbs.
Notes
- Can be served with crusty bread for a complete meal.
- Make it creamy by adding a splash of coconut milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg