Cauliflower soup with tahini and ras el hanout

Serves: 4-6

Cauliflower soup with tahini and ras el hanout

I usually make a cauliflower salad with a spiced tahini dressing but as we are still in the depths of winter I wanted something more comforting and warming for lunch and soup always fits the bill.



  • 2 tablespoons vegetable oil
  •   1 large onion, peeled and roughly chopped
  •   2 sticks celery, roughly chopped
  •   2 garlic cloves, peeled and roughly chopped
  •   1 large cauliflower, (outer leaves discarded) roughly chopped
  •   2 teaspoons ras el hanout
  •   1.2 litres vegetable stock or water
  •   3 tablespoons tahini paste
  •   1 tablespoon finely chopped parsley or coriander


  1. Heat the oil in a large saucepan and sauté the onion, celery, garlic and cauliflower for 10 minutes. Add the ras el hanout spice and cook for a further minute. Pour in the stock or water and bring to the boil. Turn the heat down and simmer for 15-20 minutes by which time the cauliflower should be soft. Take off the heat and stir in the tahini paste.
  2.   Cool slightly before liquidizing either in a blender or with a hand -held mixer. Taste and season with salt and pepper. Stir in the parsley or coriander just before serving.
Cauliflower soup with tahini and ras el hanout