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Masala Cauliflower Soup

Serves 4.


    Masala Cauliflower Soup

    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.


    Hidden hacks

    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.


    Masala Cauliflower Soup


    • 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


    Per serving:

    • calories244
    • protein9g
    • fat16g
      • saturated fat2g
      • trans fat0g
    • carbohydrates23g
      • sugars11g
      • fibre7g
    • sodium246mg



    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.


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    This recipe is part of the Easy Does It collection.



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