Roasted Cauliflower & Tahini Soup

Roasting the cauliflower first gives this soup a deep, nutty flavour. Blended with tahini, it becomes incredibly creamy without any dairy. A drizzle of pomegranate molasses on top is optional but glorious.

Ingredients (Serves 3–4):

• 1 head of cauliflower, broken into florets
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 750ml vegetable stock
• 2 tbsp tahini
• Juice of ½ lemon
• Salt and pepper

Method:

1. Toss the cauliflower with 1 tbsp oil, salt, and pepper. Roast at 200°C (180°C fan) for 25–30 minutes until golden.
2. In a pot, heat the remaining oil and cook the onion for 5 minutes. Add the garlic for 1 minute.
3. Add the roasted cauliflower and stock. Simmer for 10 minutes. Blend with the tahini and lemon juice until silky smooth.

Why it's gut-friendly: Cauliflower is a cruciferous prebiotic. Tahini provides healthy fats. Lemon is a digestive aid.