Tahini Soup

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I had an idea to make tahini soup. I love tahini and I thought it would be great to flavour a soup. I used cauliflower as a base for the soup. Potatoes work great too, but cauliflower is healthier and this is why I picked cauliflower. Both of these vegetables have a mild taste and the main flavour would be the one of the tahini, which is what I wanted to achieve. The tahini soup is so lush and rich, and has an unique flavour. I loved it and my husband enjoyed it too, even though he was not sold on the idea before I made the soup.

tahini soup

To make this soup you can use frozen cauliflower, like I did, or fresh cauliflower. My intention was to use fresh, but the ones available in the supermarket last time I went shopping were not looking great, so I’ve decided to get frozen. There is no difference when making the soup, but the frozen one boils faster. Thus, if you are in a hurry, pick the frozen version too.
I did not mention how much cardamom or cumin I’ve added because I don’t know. I added a bit, tasted and added a bit more. With this kind of spices it is easy to overdo it, so it’s better to add them gradually until you are satisfied with the taste.

Ingredients for Tahini Soup. 4 servings:

– 650g frozen cauliflower
– 5 spoons of tahini
– ground cardamom
– ground cumin
– salt
– white pepper
– 2 cloves of garlic, crushed
– Nigella seeds (optional)

Start by boiling the cauliflower. When is done, blend it with the hand blender or in a blender until is smooth. Add more boiling water to the soup until it gets to the consistency you are looking for. Take it off the heat and add the tahini, the crushed garlic, and all the spices. Taste and add more, according to your liking. When you are happy with the soup, put it back on the hob for a couple of minutes.

tahini soup. close up

Serve the soup with some topping, like the Nigella seeds. Alternatively you can use some sesame seeds. You can pour a bit of olive oil on top.

Have you ever had tahini soup?

7 thoughts on “Tahini Soup

  1. I also love tahini in soup, it gives it such a beautiful texture. I make a Potato and chickpea Soup with Tahini. It is a chunky soup, and has lots of Indian spices in it.

  2. I want to try this! I think vegetable broth would also be a good way to thin it to the desired consistency. Plus… swirling in a little vegan pesto might brighten it up a bit and add an interesting flavor.
    Kelly recently posted…License PlatesMy Profile

    1. I agree on the vegetable broth, I don’t usually have any, so I add water. I wouldn’t add pesto to this soup though, because it has such a specific flavour, very hard to describe. Who knows though, it might work. 🙂

      1. Well I’ll certainly taste it as is first, then decide if I want to add anything else. You’re right….pesto might not work well with cardamom. (though I’m curious how cardamom and cumin will taste together)
        Kelly recently posted…License PlatesMy Profile

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