Dinner Tonight/ Entertaining

Tahini and Cauliflower Soup with Spiced Cashews and Prosciutto

Cauliflower Soup

Bursting with flavour, and topped with crunchy, spicy cashews, this healthy and hearty cauliflower soup will leave you feeling warm from the inside out.

At the tail-end of Autumn, I dared Brisbane to give me all it got. My favourite wardrobe attire was getting a work out – boots and sundresses during the day were not off-limits. Even the occasional wine in the afternoon sun wasn’t a non-option. It was homely. It was comfortable. 

Then, winter kicked in and Brisvegas dug in its heels, saw my challenge, and raised me four consecutive ‘feels like’ three-degree-celsius mornings. 

Well played, river city. Well played.

Cauliflower Soup

Needless to say, this is well and truly soup weather. And although we are only one week in, winter has already stated it’s not going down without a fight. 

So, winter, I see your craving for warm, pureed goodness, and raise you this delicious Tahini and Cauliflower Soup.

Guys, if you’re feeling shell-shocked by the onset of the cold, this cauliflower soup will leave you feeling warm from the inside out. It’s bursting with Middle Eastern flavour: it’s hearty, spicy, and a little bit nutty. It also manages to boast the perfect amount of creaminess… with not even a skerrick of actual cream, thanks to the addition of our favourite all-rounder, the avocado. 

Cauliflower Soup

I would even go as far as to say this cauliflower soup is healthy, with the marriage of a whole bunch of different super-foods and all. But, I think many people are probably asking, what even is tahini? Well, at it’s core, tahini is a thick, sesame seed paste which has a similar consistency to almond or peanut butter (in fact, it is often used as a substitute for both of these). It’s a Middle Eastern ingredient, widely used in savoury dishes (think hummus and baba ganoush), but can also be used in sweets, like halva. It’s readily available in supermarkets, which makes life just that little bit easier too. The best part is, it has a punchy flavour and in this soup, adds just a splash of tang when paired with the buttery flavour of the cooked down cauliflower.

But the thing that really takes this cauliflower soup from stock-standard to sensational; is the topping. Not only does it add some colour and a delicious, crunchy boost of protein to the soup, but depending on how frisky you’re feeling, it drives a nice boost of heat into it as well. If you want to make this dish meatless (and dare I say it, vegan, ugh), leave out the prosciutto – the cashews, spices and oil will be enough to elevate this soup. Whatever you do, just don’t omit this delicious, spiced topping… you should never serve pureed soup naked!

Cauliflower Soup

This is a cauliflower soup that really is awesome in pretty much any scenario. It’s a great home-cooked winter meal, when you don’t want to serve your family something out of a tin. We’ve all been there). It’s also really great for if you have been overindulging and need to ‘cleanse’ for a little while. This recipe will easily make 4-6 servings, so why not whip it up on a Sunday afternoon? You just sorted out a whole week of super healthy lunches. 

All that said, this is also a soup that I would happily serve at any fall or winter dinner celebration as an entrée. It comes together in a snap but still makes for ooh’s and ahh’s around any dining table. So, get cozy and enjoy! Happy winter!

I am human and mistakes can happen! If you notice an error, typo or find the instructions unclear in any of my recipes, please email me directly. I will rectify the issue as soon as I can. Together, we can prevent kitchen disasters for other Nosh followers!

Tahini and Cauliflower Soup with Spiced Cashews and Prosciutto

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By Nosh - An Eater's Manifesto Serves: 6
Prep Time: 15 minutes Cooking Time: 35 minutes

Bursting with flavour, and topped with crunchy, spicy cashews, this healthy and hearty cauliflower soup will leave you feeling warm from the inside out.

Ingredients

  • For the soup:
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 500ml vegetable stock
  • 500ml water
  • 1 head cauliflower, cut into chunks
  • 2 tablespoons tahini
  • 1 avocado
  • salt and pepper, to taste
  • fresh parsley, chopped (for garnish)
  • extra olive oil (for garnish
  • For the topping:
  • 1 tablespoon olive oil
  • 2 cups cashews
  • 1/3 cup prosciutto, thickly diced
  • ½ teaspoon salt
  • ½ teaspoon cayenne

Instructions

1

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes.

2

Once the garlic and onion are cooked, add the vegetable stock, water, cauliflower and tahini, bring to the boil. Lower the heat and allow to simmer for 15-20 minutes, or until the cauliflower is tender.

3

Remove from heat and allow to cool for 10 minutes.

4

Meanwhile, prepare the topping by heating the olive oil in a frypan or skillet. Add the cashews, prosciutto, salt and cayenne and fry over medium-high heat until the cashews are golden and slightly charred, and the prosciutto starts to crispen, about 5 minutes.

5

Remove from heat and set aside to drain excess oil on a paper towel.

6

Finish preparing the soup by transferring to a blender. Add the flesh of the avocado and puree until smooth – stopping intermittently to taste and season with salt and pepper as required.

7

Divide the soup in to bowls and top with the prosciutto and cashew mixture, chopped fresh parsley and a drizzle of olive oil.

8

Serve warm with a side of crusty bread.

9

Enjoy!

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10 Comments

  • Reply
    Alexandra @ It's Not Complicated Recipes
    June 10, 2019 at 10:50 am

    This is so delicious! And the topping works so perfectly with the soup 🙂 Delicious!
    A lovely combination of flavours.

  • Reply
    Sylvie
    June 10, 2019 at 10:55 am

    Now that is my kind of soup… You really had my at tahini – I have never seen it used in a soup and it seriously sounds incredible! Plus, I love the crunch and spice of the toppings – a perfect winter dish!

    • Reply
      jaimie-nosh
      June 10, 2019 at 1:52 pm

      Thank you Sylvie 🙂
      Tahini just goes so beautifully with the cauliflower… in any situation really, not just soup!

  • Reply
    Gavin
    June 11, 2019 at 6:46 am

    Loving the sound and look of this soup. Looks perfect for the chillier Bris-Vegas nights we are having. Love the use of toppings too

    • Reply
      jaimie-nosh
      June 11, 2019 at 12:28 pm

      Thanks Gavin! And yes, this weather is soup-worthy… I’m still acclimatising!

  • Reply
    Sally
    June 11, 2019 at 10:13 am

    This soup sounds so amazing! I can’t wait to give it a try 🙂

    • Reply
      jaimie-nosh
      June 11, 2019 at 12:29 pm

      Thank you Sally, let me know how it goes!

  • Reply
    Marcellina
    June 12, 2019 at 10:35 pm

    What a great idea to add avo instead of cream! Brilliant! And your photos are always spot on! Your posts always inspire me! Thanks

    • Reply
      jaimie-nosh
      June 13, 2019 at 5:01 pm

      Thank you so much for your kind words Marcellina!

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