Creamy sweet potato, cauliflower and tahini soup with za'atar chickpeas
An original, comforting soup made with roasted sweet potato and simmered cauliflower, blended with tahini and lemon for a creamy dairy-free texture. It is finished with za'atar sautéed chickpeas and fresh parsley for an aromatic, lightly crisp contrast.
Ingredients
- 500 g sweet potato (pelada and cut diced)
- 400 g cauliflower (en floretes)
- 150 g yellow onion (chopped)
- 12 g garlic (chopped)
- 30 ml olive oil (divided)
- 3 g ground cumin
- 2 g sweet paprika
- 900 ml vegetable broth (low sodium if possible)
- 45 g tahini
- 30 ml lemon (zumo freshly squeezed)
- 240 g cooked chickpeas (escurridos and dry)
- 5 g za'atar
- 10 g fresh parsley (chopped)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a tray, toss it with 15 ml (1 tbsp) olive oil, a pinch of salt, and some black pepper, and roast for 25 minutes until tender with golden edges.
- 2
Meanwhile, heat a large pot over medium heat. Add the remaining 15 ml (1 tbsp) olive oil, the onion, and a pinch of salt. Cook for 5 minutes until softened. Stir in the garlic, ground cumin, and sweet paprika, and cook for 1 more minute.
- 3
Add the cauliflower and vegetable broth to the pot. Bring to a boil, lower the heat, and simmer for 12 to 15 minutes, until the cauliflower is very tender.
- 4
Add the roasted sweet potato, tahini, lemon juice, and half of the remaining salt to the pot. Blend with an immersion blender or countertop blender until smooth. If you want a lighter texture, add up to 120 ml (1/2 cup) water. Adjust with the rest of the salt and black pepper.
- 5
For the topping, heat a skillet over medium heat. Add the well-dried cooked chickpeas and sauté for 3 minutes. Add the za'atar and cook 2 minutes more, stirring, until aromatic and lightly golden.
- 6
Serve the soup hot in bowls. Spoon the za'atar chickpeas on top and finish with the chopped fresh parsley.
- 7
If you want to reheat it, warm it gently over low heat until hot, without bringing it to a hard boil so the tahini keeps its creamy texture.
Chef tips
Dry the chickpeas very well before sautéing so they become firmer. For deeper flavor, you can lightly brown the cauliflower in the pot before adding the broth.
Substitutions
You can use pumpkin instead of sweet potato. Za'atar can be replaced with a mix of dried oregano, sesame seeds, and an extra pinch of cumin. If you do not have tahini, you can use sunflower seed butter, although the flavor will change.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
