Cauliflower, Spinach & Tahini Soup

I used to think cauliflower was such a boring vegetable, but now I love it. I make cous-cous out of it, curries and soups. It doesn’t just have to be steamed and eaten plain.

I try to get as much tahini into us as possible for plant-based, bioavailable calcium but I’ve never put it in soup before and it turned out rich and creamy and delicious.

A perfect winter soup. Perhaps even a starter option for Christmas day?

Here’s the recipe…


1 tsp coconut oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 head cauliflower, cut into florets
4 cups vegetable stock
Half bag fresh spinach
5 tbsp tahini
Salt & pepper


Heat the oil in a large pan and fry the onion and garlic on a low heat until soft.

Add the cauliflower and coat with the oil, then add the stock and season with salt and pepper.

Once the cauliflower is very tender, add the spinach and cook on medium for around 10 minutes.

Remove from the heat and add the tahini, then blend with a handheld blender and season to taste.

Love & health,


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