Creamy Roasted Eggplant, Cauliflower and Tahini Soup with Spiced Chickpeas and Mint
An original velvety soup where roasted eggplant and cauliflower are blended with tahini, garlic, and lemon for a silky texture and deep flavor. It is finished with spiced chickpeas, fresh mint, and a drizzle of olive oil for contrast and brightness.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 1 approx. 450 g large eggplant (cut diced large)
- 1/2 approx. 400 g cauliflower (en floretes)
- 1 150 g yellow onion (chopped)
- 4 4 cloves garlic (2 for roasting and 2 for the sopa)
- 240 g cooked chickpeas (escurridos and divided)
- 45 ml olive oil (divided)
- 45 g tahini (well mezclado)
- 900 ml vegetable broth (hot)
- 30 ml lemon juice (freshly squeezed)
- 4 g ground cumin (divided)
- 3 g smoked paprika (divided)
- 2 g ground coriander (for the garbanzos)
- 10 g fresh mint (chopped, more extra for servir)
- 8 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar 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 eggplant, cauliflower, and 2 garlic cloves on a baking tray. Add 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and the black pepper. Toss well to coat.
- 2
Roast the vegetables for 28 to 32 minutes at 220 °C / 425 °F, stirring halfway through, until the eggplant is very tender and the cauliflower is browned on the edges.
- 3
Meanwhile, pat the chickpeas very dry. Toss them with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, the ground coriander, and 1/4 teaspoon salt. Spread them on one side of the same tray or on a separate tray.
- 4
Roast the chickpeas at 220 °C / 425 °F for 18 to 20 minutes, until golden and lightly crisp. Set aside.
- 5
In a large pot over medium heat, cook the onion with a small spoonful of the remaining olive oil for 6 to 8 minutes, until soft. Add the remaining 2 chopped garlic cloves and cook for 1 more minute.
- 6
Add the roasted eggplant, roasted cauliflower, vegetable broth, and tahini to the pot. Simmer everything together for 5 minutes so the flavors meld.
- 7
Add the lemon juice and chopped fresh mint. Blend the soup until completely smooth. If you want a lighter texture, add the water little by little to adjust the consistency.
- 8
Taste and adjust with the remaining salt if needed. Warm for 1 to 2 minutes more without letting it boil vigorously.
- 9
Serve the soup hot topped with the spiced chickpeas, extra mint leaves, and a drizzle of olive oil.
Chef tips
For deeper flavor, let the eggplant brown well in the oven without overcrowding the tray. If you want an extra silky texture, pass the blended soup through a fine sieve.
Substitutions
You can swap the mint for parsley or fresh cilantro. If you do not have tahini, use sunflower seed butter, though the final flavor will change slightly. The cauliflower can be replaced with zucchini, using a little less broth.
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
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