Creamy cauliflower soup with chickpeas and tahini
~40 minbakedFusionVeganGluten-freeDairy-free
619kcal
24 gprotein
47 gcarbs
33 gfat
21 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 819 | 29 g |
| Emmagetting lean | 27% | 452 | 16 g |
| Jackgrowing | 24% | 395 | 14 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Cauliflower½
- Chickpeas — 400 g tin½ tin
- Tahini20 g
- White onion1
- Garlic2 cloves
- Lemons½
- Extra virgin olive oil2 tsp
- Unsalted almonds15 g
- Cauliflower½
- Chickpeas — 400 g tin1 tin
- Tahini40 g
- White onion2
- Garlic4 cloves
- Lemons1
- Extra virgin olive oil20 ml
- Unsalted almonds30 g
- Cauliflower1
- Chickpeas — 400 g tin2 tins
- Tahini80 g
- White onion4
- Garlic8 cloves
- Lemons2
- Extra virgin olive oil40 ml
- Unsalted almonds60 g
From your store cupboard
TurmericBlack pepperSaltGround cumin
If you can’t get it
- Tahini → blended sesame seeds, or sunflower seed butter
Method
- Heat the oven to 220 °C. Break a third of the cauliflower into florets, toss them with a third of the oil and salt and roast 20 minutes — they go on top, and roasted cauliflower tastes nothing like boiled.
- In a pan, fry the onion in the rest of the oil for 4 minutes, then add the garlic, a teaspoon of cumin and half a teaspoon of turmeric for 30 seconds.
- Add the rest of the cauliflower in pieces, pour in 250 ml water, season with salt and pepper and cook 15 minutes.
- Blitz it smooth with a stick blender and stir in the tahini and the lemon juice.
- Chop the almonds and toast them in a dry pan.
- Pour into bowls and top with the roasted florets, the almonds and the chickpeas.
- Heat the oven to 220 °C. Break a third of the cauliflower into florets, toss them with a third of the oil and salt and roast 20 minutes — they go on top, and roasted cauliflower tastes nothing like boiled.
- In a pan, fry the onion in the rest of the oil for 4 minutes, then add the garlic, a teaspoon of cumin and half a teaspoon of turmeric for 30 seconds.
- Add the rest of the cauliflower in pieces, pour in 500 ml water, season with salt and pepper and cook 15 minutes.
- Blitz it smooth with a stick blender and stir in the tahini and the lemon juice.
- Chop the almonds and toast them in a dry pan.
- Pour into bowls and top with the roasted florets, the almonds and the chickpeas.
- Heat the oven to 220 °C. Break a third of the cauliflower into florets, toss them with a third of the oil and salt and roast 20 minutes — they go on top, and roasted cauliflower tastes nothing like boiled.
- In a pan, fry the onion in the rest of the oil for 4 minutes, then add the garlic, a teaspoon of cumin and half a teaspoon of turmeric for 30 seconds.
- Add the rest of the cauliflower in pieces, pour in 1.0 l water, season with salt and pepper and cook 15 minutes.
- Blitz it smooth with a stick blender and stir in the tahini and the lemon juice.
- Chop the almonds and toast them in a dry pan.
- Pour into bowls and top with the roasted florets, the almonds and the chickpeas.
Temperatures are for a conventional oven; with a fan, knock off 20 °C.
Allergens: Tree nuts (8), Sesame seeds (11)
