Perfect for Fall: Cauliflower-Tahini Soup
Suddenly it was fall, and the produce changed. Sure, there is still zucchini, but there is always zucchini.
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Cooking tools:
- Immersion blender
- Blender
- Stove
- Pot
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Toothpick
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (chopped (about 1 cup))
- 2 celery stalks (chopped (about 1 1/4 cups))
- 1/4 teaspoon dried thyme
- 1 head cauliflower, ((about 2 pounds), cut into florets (about 8 cups))
- 1 (10-ounce) potato, (cut in 1/2-inch cubes (about 1 1/2 cups))
- 4 cups no salt vegetable or chicken broth
- 1/2 cup tahini
- 1 teaspoon salt
- 2 tablespoons pomegranate molasses*
- 1 tablespoon chopped parsley
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