Made This Recipe? Add Your Photo

Total Time
30mins
Prep 10 mins
Cook 20 mins

I adapted this from the Basic Cream Soup recipe in The American Vegetarian Cookbook by Marilyn Diamond. It's sooooo good.

Ingredients Nutrition

Directions

  1. Saute onion and garlic in oil for a minute or two.
  2. Add cauliflower and saute for another minute or two.
  3. Add water, bullion cubes, marjoram and nutritional yeast and bring to a boil.
  4. Lower heat and cook for about 10 minutes until cauliflower is soft.
  5. When cauliflower is cooked, turn off heat and let soup cool for a few minutes.
  6. Take 1/2 cup of broth from pot, mix it with tahini and blend in a blender. Set aside.
  7. Once the remainder of the soup has cooled a bit, blend in batches or use a stick blender to blend it in a pot. Leave a few chunks if you like.
  8. Serve topped with some paprika and crushed red pepper (if you like a little heat).