Tahini and Cauliflower Soup with Spiced Cashews

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When winter arrives and decides it’s not going down without a fight, this amazing tahini and cauliflower soup will cure what ails!

Tahini and Cauliflower Soup

Guys, if you’re feeling shell-shocked by the onset of the cold, this cauliflower soup will leave you feeling warm from the inside out. It’s bursting with Middle Eastern flavour: it’s hearty, spicy, and a little bit nutty. It also manages to boast the perfect amount of creaminess… with not even a skerrick of actual cream, thanks to the addition of our favourite all-rounder, the avocado.

This is a cauliflower soup that really is awesome in pretty much any scenario. It’s a great home-cooked winter meal, when you don’t want to serve your family something out of a tin. It’s also really great for if you have been overindulging and need to ‘cleanse’ for a little while. In fact, omit the prosciutto from the topping and you’ve got yourself a winter warmer perfect for vegans.

All that said, this is also a soup that I would happily serve at any fall or winter dinner celebration as an entrée. It comes together in a snap but still makes for ooh’s and ahh’s around any dining table. So, get cozy and enjoy!

Enjoy with gusto,

Tahini and Cauliflower Soup with Spiced Cashews and Prosciutto

When winter decides it’s not going down without a fight, this amazing tahini and cauliflower soup is all you need!
Servings 4
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


For the soup

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 500 milliliters vegetable stock
  • 400 milliliters water
  • 1 head cauliflower cut into chunks
  • 2 tablespoons tahini
  • 1 avocado
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Extra olive oil for drizzling

For the topping

  • 1 tablespoon olive oil
  • 2 cups cashews
  • cup prosciutto thickly diced
  • ½ teaspoon salt
  • ½ teaspoon cayenne


  • In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes.
  • Once the garlic and onion are cooked, add the vegetable stock, water, cauliflower and tahini, bring to the boil. Lower the heat and allow to simmer for 15-20 minutes, or until the cauliflower is tender. Remove from heat and allow to cool for 10 minutes.
  • Meanwhile, prepare the topping by heating the olive oil in a frypan or skillet. Add the cashews, prosciutto, salt and cayenne and fry over medium-high heat until the cashews are golden and slightly charred, and the prosciutto starts to crispen, about 5 minutes.
  • Finish preparing the soup by transferring to a blender. Add the flesh of the avocado and puree until smooth – stopping intermittently to taste and season with salt and pepper as required.
  • Divide the soup in to bowls and top with the prosciutto and cashew mixture, chopped fresh parsley and a drizzle of olive oil. Serve warm with a side of crusty bread and enjoy!


To make this recipe vegan, simply omit the prosciutto from the topping 🙂
Course: Entree, Main Course

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below, tag @jaimie.eats on Instagram and hashtag it #jaimieeats.

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