Cauliflower and Tahini Soup

I have been making this soup for a few years after being inspired by the book "Lunch in Paris A Love Story with Recipes" by Elizabeth Bard.  It uses tahini (sesame seed butter) instead of cream to add richness. I changed the chicken broth to vegetable broth.  Original recipe below.

Cauliflower and Tahini Soup

3 tablespoons extra virgin olive oil (I use coconut oil, better for cooking at high temperatures)
1 medium white onion diced
1 clove of garlic
1 medium cauliflower cut into 1/2 inch cubes
32 ounces chicken broth ( I use vegetable)
1 1/2 tablespoons tahini
Poppy seeds to garnish


In a stockpot add oil and cook onion until translucent.  Add in garlic.  Roughly chop cauliflower and stir in with onion and garlic let saute for 1 minute.  Add broth and let simmer for about 20 minutes, until the cauliflower is tender.  Turn off heat and let cool for 20 minutes.  Use an immersion blender and blend until smooth.  Stir in the tahini.  Ladle soup in bowls and sprinkle on poppy seeds.  I serve mine with a green salad with apples and lemon vinaigrette.


*Note:  Cauliflower doesn't like to be overcooked.  It will turn gray if overcooked, so make sure you watch the pot!