This soup is like a warm hug in a bowl.
It’s super creamy (without any cream!), has a beautiful golden color from turmeric, and gets a little nutty kick from tahini.
I make this every fall when the weather starts cooling down—and my kids actually ask for seconds!
Why I Love This Recipe
This soup is simple to make, healthy, and feels fancy—but it’s made with everyday ingredients.
- It’s dairy-free but super creamy
- Loaded with veggies and flavor
- Kid-approved and great for picky eaters
- Freezes well for easy meals later
- Perfect cozy lunch or dinner
Servings & Time
- Serves: 4 to 6
- Total Time: 40 minutes
What You’ll Need
- 1 large head of cauliflower, chopped into florets
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt
- 4 cups vegetable broth
- 1/4 cup tahini
- Juice of 1 lemon
- Optional toppings: roasted cauliflower bits, chopped parsley, extra tahini drizzle
Pro Tips
- Roast a few extra cauliflower florets for topping the soup—kids love the crispy bits.
- Use a good tahini (look for one that’s smooth and not too bitter).
- Blend the soup really well to get that super creamy texture.
- If your kids don’t love spice, go easy on the paprika.
- Add extra lemon at the end to brighten it up.
Tools You’ll Need
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon
- Blender (immersion or regular)
Substitutions & Variations
- Swap cauliflower for broccoli for a green twist
- Add a diced potato for extra creaminess
- Use coconut milk instead of tahini for a different flavor
- Stir in cooked chickpeas for extra protein
Make Ahead Tips
- Make the soup a day ahead—it tastes even better the next day!
- Store in fridge for up to 4 days or freeze for up to 2 months.
Instructions
Step 1: Sauté the onion and garlic
Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5 minutes. Stir in the garlic and cook another minute.
Step 2: Add spices
Stir in turmeric, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
Step 3: Add cauliflower and broth
Add chopped cauliflower florets and pour in the vegetable broth. Stir and bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes until cauliflower is soft.
Step 4: Blend the soup
Turn off the heat. Use an immersion blender or transfer soup to a blender in batches. Blend until smooth and creamy.
Step 5: Stir in tahini and lemon juice
Stir in tahini and lemon juice. Taste and add more salt or lemon if needed.
Step 6: Serve and top
Ladle into bowls. Top with crispy cauliflower bits, parsley, and a drizzle of tahini if you like.
Leftovers & Storage
- Store in the fridge for 4 days
- Freeze in individual portions for easy meals
- Reheat on the stove or microwave (stir well after reheating)
What to Serve With
- Warm pita bread or crusty sourdough
- Side salad with lemon dressing
- Grilled cheese or hummus toast
- Roasted chickpeas for crunch
FAQ
Can I make this without tahini?
Yes! You can use a bit of coconut milk or cashew cream instead.
Is this soup spicy?
Nope, just warm and flavorful—but you can add chili flakes if you like heat.
Can I use frozen cauliflower?
Yep, totally fine. No need to thaw first.
How do I make it thicker?
Let it simmer longer uncovered, or blend in a cooked potato.
Give this golden cauliflower tahini soup a try—it’s healthy, comforting, and totally doable. It’s one of those recipes that feels special but fits into real life. Let me know how it turns out in the comments and if your kids gave it a thumbs up!