food

Creamy Cauliflower Soup + Crispy Sesame Lavoush

The creamy richness of this cauliflower soup is set off by roasted spiced chickpeas and crispy lavoush.

Toby Murphy

When you fancy something creamy and nourishing that feels like a real midweek treat, we suggest getting your soup pot on to simmer and whipping up a batch of crispy lavoush – it's a rich soup's perfect accompaniment. 

Creamy Cauliflower Soup | House and Leisure

Creamy Cauliflower Soup

Ingredients

  • 1 cup small cauliflower florets
  • 400g can chickpeas, drained
  • 1t cumin seeds
  • 1t coriander seeds
  • 2T olive oil
  • Salt, to taste
For the soup
  • 1 onion, diced
  • 2T olive oil
  • 2 cloves garlic, peeled and crushed
  • 2t sumac, plus extra, to garnish
  • 1t paprika
  • 1t dried chilli flakes, or to taste
  • 1kg cauliflower, broken into florets
  • 1 large potato, peeled and diced
  • 3 cups good quality chicken stock
  • 1½ cups milk
  • ¼ cup tahini paste
  • Juice and zest of 1 lemon
  • ¼ cup chopped fresh parsley, to garnish

Method

Preheat the oven to 180°C. Line a baking tray with foil and spread out the cauliflower and chickpeas in a single layer.

Lightly bash the cumin and coriander seeds with a pestle and mortar. Mix with the olive oil and rub all over the cauliflower and chickpeas. Season and roast in the oven for 20 minutes or until crispy. Set aside. 

In the meantime, to make the soup, sauté the onion in olive oil for 5 minutes or until soft and translucent. Add the garlic and spices and cook for another minute or two. Add the cauliflower, potato, stock and milk and bring to the boil. Reduce the heat and simmer for 20 minutes or until the vegetables are cooked through. Stir through the tahini and lemon and season to taste. Blend with a stick blender until smooth. 

Serve topped with the roasted florets, chickpeas, parsley and extra sumac with crispy sesame lavoush.

Serves 4-6
ALSO MAKE: Spicy Lentil Soup + Charred Cumin Flatbread

Creamy Cauliflower Soup | House and Leisure

Crispy Sesame Lavoush

Ingredients

  • 1½ cups plain flour
  • ½ cup chickpea flour
  • 1T Maldon salt, plus extra for sprinkling
  • 1t sumac
  • 2T za’atar
  • 1 cup water
  • ¼ cup olive oil
  • ¼ cup mixed sesame seeds

Method

Preheat the oven to 165°C. Line two baking sheets with lightly greased baking paper.

Add the flours, salt, sumac and za’atar to a large bowl and mix well. Make a well in the centre. Combine the water and oil and pour into the well. Mix well until the dough comes together, adding a little water if needed. It should be slightly sticky. Halve and roll out on a lightly floured surface or a silicone mat until wafer thin. Lightly brush or pat with a little extra olive oil and sprinkle with salt and sesame seeds.

Place on the baking sheets and bake for 20 minutes, swapping trays halfway through. Leave to cool and store in an airtight container until ready to use.

Makes 2 20×30cm sheets
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