Za’atar Roasted Cauliflower Soup

Made with Soft Tofu and vegan!

2 pkg	Sunrise Soft Tofu , blended
1	large head Cauliflower (about 6 cups) , cut into florets
¼ cup + 2 tbsp	olive oil
2 tbsp	Za’atar spice blend
1	medium onion (about 1 ½ cups) , diced
2	garlic cloves , minced
1 cup	carrots , diced
1½ cups	celery , diced
900 mL	Low sodium vegetable broth

Preheat oven to 400F.
Toss cauliflower florets with ¼ cup of olive oil and za’atar spice. Spread onto large baking sheet lined with parchment paper and roast for 35-40 minutes or until tender.
In a large pot, heat 2 tbsp. olive oil over medium heat. Add onions, sauté for 3 minutes until translucent. Add the garlic, celery, carrots and herbs and sauté for 5 minutes.
Add in the vegetable broth and roasted cauliflower. Bring to a boil and then simmer on low for 20 minutes.
Meanwhile, in a blender add the tahini, soft tofu, salt and pepper and lemon zest, and 2 tbsp. of water, pulse until mixed well and smooth. Reserve ½ cup to garnish soup before serving.
Add soup to a tahini mixture in blender, puree soup until you have a smooth consistency.
Serve immediately; drizzle soup with the reserved tahini cream and garnish with parsley, pomegranate arils and pumpkin seeds. Refrigerate leftovers, use within 5 days or freeze leftovers.