Once veggies are broiled and everything is blended, you’ll likely find yourself declaring about this recipe, “Wow, that was easy!” Tahini lends this soup a nutty flavour and a creamier mouth feel.
Blasting your veggies using the underutilized broiler gives soup the same deep flavour as sautéing and simmering in a saucepan, but at a much quicker rate.
1 large head cauliflower
1 large yellow onion
1 Tbsp (15 mL) grapeseed or sunflower oil
1/4 tsp (1 mL) salt
4 cups (1 L) no-salt-added vegetable broth
1/4 cup (60 mL) tahini
1 Tbsp (15 mL) chopped ginger
Juice of 1/2 lime
2 tsp (10 mL) garam masala
1/4 tsp (1 mL) cayenne
1/4 cup (60 mL) cilantro
4 tsp (20 mL) extra-virgin olive oil
Place oven rack about 6 in (15 cm) from top heating elements and preheat oven broiler.
Slice cauliflower into 1 in (2.5 cm) florets. Peel onion, slice in half lengthwise, and then slice into 1/2 in (1.25 cm) thick pieces. Toss cauliflower and onion with oil and salt. Spread out on rimmed baking sheet and broil until cauliflower and onion are tender and have some char, about 8 minutes, stirring once halfway through. Reserve about 1 1/2 cups (350 mL) of chopped florets for garnish.
In blender container, place cauliflower, onion, broth, tahini, ginger, lime juice, garam masala, and cayenne, and blend until smooth.
Serve soup garnished with chopped florets, cilantro, and a drizzle of olive oil.