Roasted Cauliflower and Tahini Soup

Name: Roasted Cauliflower and Tahini Soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Asian, Middle Eastern
Ingredients: 1 head of bug-free cauliflower, cut into florets; 2 medium Yukon gold potatoes, cut into small cubes; 1 head of garlic; 3 teaspoons Pereg Cumin, divided; 3 teaspoons sumac, divided; 3 teaspoons smoked paprika, divided; 1 onion, diced; 32 ounces Manischewitz Vegetable Broth, plus water as needed; 4 tablespoons Haddar Baracke Tahini, divided; handful of parsley, checked or bug-free, for garnish; salt, to taste; pepper to taste; olive oil

Instructions

Cook:1h 30min

The earthy flavor of tahini pairs perfectly with cauliflower and Yukon gold potatoes in this rich and thick winter soup. Feel free to reserve some of the beautiful roasted cauliflower for a nice garnish.

Updated at: Fri, 15 May 2026 21:15:30 GMT