Golden Cauliflower, Leek and Tahini Soup with Spiced Chickpeas
An original, comforting soup where cauliflower and leek are roasted until golden and sweet, then blended with tahini and lemon for a silky texture. It is finished with oven-spiced chickpeas and fresh chives for contrast and character.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 700 g cauliflower (cut en floretes)
- 250 g leek (solo the parte blanca and verde clara, sliced)
- 400 g cooked chickpeas (escurridos and divided)
- 15 g garlic (pelado)
- 45 g tahini (pasta of sésamo)
- 900 ml vegetable broth (low sodium if possible)
- 30 ml lemon (zumo freshly squeezed)
- 45 ml olive oil (divided)
- 4 g ground cumin (divided)
- 3 g smoked paprika (divided)
- 2 g ground coriander
- 1 g chili flakes (optional)
- 8 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 10 g fresh chives (chopped fino)
- 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. Line a large baking sheet with parchment paper.
- 2
In a bowl, toss the cauliflower, leek, and garlic with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, half of the salt, and the black pepper. Spread everything on the baking sheet in a single layer.
- 3
Roast the cauliflower, leek, and garlic for 25 minutes at 220°C / 425°F, stirring halfway through, until tender and deeply golden around the edges.
- 4
Meanwhile, pat the chickpeas very dry. Toss 250 g of the chickpeas with the remaining 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, the ground coriander, chili flakes if using, and a pinch of salt.
- 5
Once the vegetables have been in the oven for 10 minutes, place the spiced chickpeas on an open section of the same tray or on a second tray. Roast everything at 220°C / 425°F for 15 to 20 minutes more, until the chickpeas are golden and lightly crisp.
- 6
Reserve a few small roasted cauliflower florets for garnish. Transfer the remaining roasted cauliflower, roasted leek, and roasted garlic to a pot with the remaining 150 g chickpeas and the vegetable broth.
- 7
Bring the pot to medium heat and cook for 8 minutes, until everything is thoroughly hot. Remove from the heat and add the tahini and lemon juice.
- 8
Blend the soup until completely smooth and silky. If you want a lighter texture, add the water gradually until it reaches your preferred consistency. Taste and adjust with the remaining salt if needed.
- 9
Ladle the hot soup into bowls. Finish with the crisp spiced chickpeas, the reserved roasted cauliflower florets, and the chopped fresh chives.
- 10
Serve immediately to enjoy the contrast between the creamy soup, the bright lemon note, and the crunchy spiced topping.
Chef tips
Drying the chickpeas very well helps them become crispier. For an even silkier texture, blend the soup for an extra minute and strain it through a fine sieve if desired.
Substitutions
You can swap the chives for fresh parsley. If you do not have tahini, use unsweetened sunflower seed butter, though the flavor will be different. The leek can be replaced with sweet onion.
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 imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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