Creamy Vegan Cauliflower Soup Recipe
Creamy vegan cauliflower soup made with roasted veggies, tahini, and white beans. Dairy-free, gluten-free, and perfect for a cozy, plant-based winter meal.
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Mixing bowl
Ingredients
- 1 medium head cauliflower, cut into small florets
- 2 medium shallots, peeled and quartered
- 4 garlic cloves, peeled
- 3 Tbsp extra-virgin olive oil, plus more for garnish
- 1 tsp ground cumin
- ½ tsp kosher salt
- ¾ tsp cracked black pepper, divided
- 4 cups vegetable broth, warmed
- 1 (15 oz) can Great Northern Beans, rinsed and drained
- ¼ cup Soom Premium or Organic Tahini
- 1 Tbsp white miso paste
- 1 Tbsp fresh lemon juice
- Fresh thyme leaves for garnish
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