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Cooking 101
Soups are a favorite part of our recipe repertoire because people often find them intimidating, but they don’t have to be. The key is to season well and layer your flavors. Roasting the cauliflower and sweating the onions builds deep flavor, while the roasted chickpeas add a welcome crunch. And of course, our Golden Turmeric Tahini adds tons of seasoning, brightness, and a beautiful sunshiny color to this soup, perfect for a rainy day.
Chef Tip: Season each ingredient with a pinch of salt at each stage of cooking and mixing, and you won’t need to worry about under seasoning your soup.
1 (15oz) can chickpeas, drained, rinsed and patted dry
Olive oil
Salt
1 large cauliflower, cut into bite sized florets
1 medium onion, diced
2 cloves garlic, peeled and smashed
3 cups vegetable broth
4-5 sprigs cilantro, chopped
Preheat your oven to 450°F
In a large bowl, toss the chickpeas with a glug of olive oil and a pinch of salt. Spread them on a parchment lined baking sheet tray leaving half of the tray empty for the cauliflower
In the same bowl, toss the cauliflower florets with a ¼ pouch of the Turmeric Tahini, a glug of olive oil and a pinch of salt. Spread the florets on the same baking sheet and place it inside the oven to roast
Remove the roasted cauliflower in about 10-15 minutes when it is golden brown and crisp around the edges. Return chickpeas to the oven so they continue roasting until the soup is ready to serve
Meanwhile, heat a glug of olive oil in a medium-large soup pot or a small Dutch oven over medium heat and sauté the onions and garlic until they are tender. Squeeze in another ¼ pouch of the Turmeric Tahini and give it a quick stir before adding the vegetable broth and bringing it to a simmer
Transfer the roasted cauliflower to the broth and let it simmer till the cauliflower is fully tender, about 10 minutes
Allow the mixture to cool slightly and blend until smooth, adjusting salt to taste
Garnish with chopped cilantro and crispy chickpeas, and serve immediately
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe also goes well with our Gingery Miso and Red Pepper Romesco sauce.
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
So many of our recipes call for this technique, which is a basic term for dry cooking in hot air. This is typically done in an oven at a high temperature, and allows for edges to become golden or browned and crispy. You’ll see us roasting everything from chickpeas to potatoes and other veggies, as well as proteins like chicken and fish.
Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.
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