Zacchary Bird
Zacchary Bird
Quirky, indulgent vegan recipes.

This is one of my favourite soups, and I've at last perfected a recipe I'm happy with - it's super earthy and perfectly spiced. If you're short on some of the spices, this recipe goes down well with just cumin and paprika. Whether you make this is a hearty winter meal or a steamy side, I guarantee it'll be a hit. I love to make this recipe the night after making CFC Drumsticks, as it's a great way to use up any leftover cauliflower.


Makes 4-6 servings.



  • 2 tablespoons olive oil
  • 1.5kg cauliflower
  • 750g white potatoes
  • 2 medium onions
  • 4 cloves garlic 
  • 7.5 cups water
  • 3.5 veg stock cubes (or 1 + 3/4 teaspoons vegetable stock powder)
  • Scant 1/2 cup tahini
  • 3 tablespoons lemon juice
  • 1/2 teaspoon sumac
  • 1/2 teaspoon tarragon
  • 3/4 teaspoon sweet paprika
  • 1 teaspoon chilli powder
  • 1 + 1/4 teaspoon cumin 
  • 1/2 tablespoons salt
  • 1/2 tablespoon cracked pepper
  • 1 bunch dill 
  • 1/2 bunch parsley


Roughly chop cauliflower (keep the leaves to the side) and bake at 200c for 20 minutes.

Dice onion and cook in oil for 10 minutes. Add chopped potato, cauliflower and cauliflower leaves - cooking for a further 10 minutes.

Add garlic, salt, pepper and spices, stirring until fragrant before adding in water and stock cubes. Bring to a boil and simmer on very low for 25 more minutes. 

Blend with herbs, tahini and lemon juice in either a blender once cooled, or with a stick blender.