Creamy Vegan Cauliflower Soup
1 medium head cauliflower, cut into small florets
2 medium shallots, peeled and quartered
4 garlic cloves, peeled
3 Tbsp extra-virgin olive oil, plus more for garnish
1 tsp ground cumin
½ tsp kosher salt
¾ tsp cracked black pepper, divided
4 cups vegetable broth, warmed
1 (15 oz) can Great Northern Beans, rinsed and drained
¼ cup Soom Premium Tahini
1 Tbsp white miso paste
1 Tbsp fresh lemon juice
Fresh thyme leaves for garnish
Preheat oven to 425F. Combine cauliflower, shallots, and garlic on a large rimmed baking sheet. Toss with olive oil, cumin, salt, and ¼ tsp of the black pepper. Bake for 30 to 35 minutes, tossing once halfway through, until tender and caramelized.
Once roasted, set aside ½ cup of the cauliflower florets. Transfer the remaining cooked cauliflower, shallots, and garlic to a large blender. Add broth, beans, tahini, and miso paste; blend on high for 1 minute, until smooth and creamy. Remove lid and stir in remaining ½ tsp black pepper and lemon juice.
Divide soup evenly into 5 bowls. Garnish with reserved cauliflower florets, thyme leaves, and a drizzle of olive oil.
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Fall