Za’atar Roasted Cauliflower Soup 12 People saved this recipe.
Made with Soft Tofu and vegan!
Servings: 6
Ingredients
- 2 packages Sunrise Soft Tofu (Western Canada) (300g) blended
- 1 large head Cauliflower, about 6 cups, cut into florets
- ¼ cup + 2 tbsp olive oil
- 2 tbsp Za’atar spice blend
- 1 medium onion, diced (about 1 ½ cups)
- 2 garlic cloves, minced
- 1 cup carrots, diced
- 1.5 cups celery, diced
- 900mL Low sodium vegetable broth
- For Tahini Cream:
- ½ cup tahini
- ½ tsp salt
- 1 tsp pepper
- 1 lemon, zested and juiced
- For Garnish:
- ½ cup parsley, chopped
- ½ cup pomegranate arils
- ½ cup pumpkin seeds
Directions
- Preheat oven to 400F.
- Toss cauliflower florets with ¼ cup of olive oil and za’atar spice. Spread onto large baking sheet lined with parchment paper and roast for 35-40 minutes or until tender.
- In a large pot, heat 2 tbsp. olive oil over medium heat. Add onions, sauté for 3 minutes until translucent. Add the garlic, celery, carrots and herbs and sauté for 5 minutes.
- Add in the vegetable broth and roasted cauliflower. Bring to a boil and then simmer on low for 20 minutes.
- Meanwhile, in a blender add the tahini, soft tofu, salt and pepper and lemon zest, and 2 tbsp. of water, pulse until mixed well and smooth. Reserve ½ cup to garnish soup before serving.
- Add soup to a tahini mixture in blender, puree soup until you have a smooth consistency.
- Serve immediately; drizzle soup with the reserved tahini cream and garnish with parsley, pomegranate arils and pumpkin seeds. Refrigerate leftovers, use within 5 days or freeze leftovers.
As per one serving size ()
