Creamy cauliflower, leek and chickpea soup with lemon, tahini and crispy za'atar topping
An original, silky and comforting soup where roasted cauliflower and leek blend with chickpeas for a creamy texture without heavy cream. It is finished with tahini, lemon, and a crispy bread-and-seed za'atar topping for contrast and aroma.
Ingredients
- 700 g cauliflower (en floretes)
- 250 g leek (solo the parte blanca and verde clara, sliced)
- 240 g cooked chickpeas (1/3 cup para el topping)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 45 g tahini (for dar cuerpo and sabor)
- 1 unit lemon (2 tbsp de zumo)
- 50 g rustic bread (en migas small)
- 12 g sesame seeds (for the topping)
- 6 g za'atar (mezcla of especias)
- 45 ml olive oil (divided)
- 2 g ground cumin (for the base of the sopa)
- 1 g black pepper (freshly ground)
- 6 g salt (or to taste)
- 8 g fresh parsley (chopped for terminar)
- 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 cauliflower on a baking tray, toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper, and roast for 20 minutes until golden around the edges.
- 2
Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Add the yellow onion and leek and cook for 8 minutes, stirring occasionally, until softened. Stir in the garlic and ground cumin and cook for 1 more minute.
- 3
Add 180 g of the cooked chickpeas, the roasted cauliflower, and the vegetable broth to the pot. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes so the flavors meld.
- 4
While the soup simmers, make the topping. In a small skillet over medium heat, add 1 tablespoon olive oil, the rustic bread crumbs, the reserved 60 g chickpeas, the sesame seeds, and the za'atar. Toast for 4 to 5 minutes, stirring, until the bread is crisp and the chickpeas are lightly golden. Set aside.
- 5
Remove the pot from the heat. Add the tahini, lemon zest, and 2 tablespoons lemon juice. Blend the soup until very smooth. If you want a lighter texture, add up to 120 ml / 1/2 cup water and blend again. Adjust with the remaining salt and more black pepper to taste.
- 6
Serve the soup hot and spoon the crispy topping over each portion. Finish with the chopped fresh parsley and, if desired, a few extra drops of olive oil.
Chef tips
For an especially silky texture, blend the soup for at least 1 full minute. If you want deeper flavor, let some of the cauliflower caramelize well in the oven before adding it to the pot.
Substitutions
You can replace the rustic bread with gluten-free bread for a gluten-free version. Parsley can be swapped for cilantro or chives. If you do not have za'atar, use a simple mix of dried thyme, oregano, and a little extra sesame.
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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