Creamy Cauliflower Soup | Mediterranean Diet Recipes

Roast 1 tablespoon of black sesame seeds on a skillet over medium heat for about 5 minutes or until fragrant.

Peel and dice 2 small shallots.

In a Dutch oven, add 1/4 cup of extra virgin olive oil and 3 tablespoons of salted butter over medium heat.

Add the roasted black sesame seeds to a small dish and stir in about 2 tablespoons of extra virgin olive oil.

Sauté the shallots in the oil and butter mixture.

Peel and cut 2 potatoes into small cubes, then add them to the Dutch oven and coat with the oil and butter.

Cut a head of cauliflower in half, then into florets, and add them to the Dutch oven.

Add 2 bay leaves and pour in enough vegetable stock to cover all the vegetables (2 cups to a quart).

If you run out of vegetable stock, add chicken stock to cover the cauliflower.

Cover the soup and bring to a boil, then simmer until the cauliflower and potatoes are fork tender.

Remove the bay leaves and transfer the vegetables and some broth to a blender or food processor to blend until creamy.

Adjust the consistency by adding broth gradually; aim for a thick soup, not liquidy.

Season with salt and pepper to taste, leaving some cauliflower and potato pieces if desired.

Top each bowl of soup with a generous spoonful of black sesame and olive oil, and sprinkle with paprika.

Equipment Needed

Spice Level:

Dietary