Asparagus Tahini Soup

Asparagus Tahini Soup

Whip up a hearty meal in a heartbeat with this easy to make lemon asparagus tahini soup!


INGREDIENTS
1 lb asparagus, ends trimmed and cut into 1-inch pieces
2 onions, chopped
2 garlic cloves, roughly chopped
2 1/2 c low-sodium broth
1/4 c fresh chives
2 2-inch pieces of lemon peel
1/4 c Seed + Mill Organic Tahini
1 tbsp fresh lemon juice 
Sea salt and fresh ground pepper
Spicy crispy chickpeas to garnish, optional (but recommended!)


STEPS
1. Fry onions for 2-3 minutes, until soft and translucent.
2. Add garlic, salt and pepper.
3. Add the asparagus and cook for 1 minute, then add the broth, chives and lemon peels.
4. Bring soup to a boil, then turn heat down to a simmer and cook about 10-15 minutes until the asparagus is tender.
5. Transfer soup to an upright blender and add the tahini and lemon juice. Blend until smooth and creamy.
6. Add salt and/or lemon juice to taste.
7. Garnish with chives and Spicy crispy chickpeas

 






Also in Recipes

Creamy Vegan Shepherd's Pie
Creamy Vegan Shepherd's Pie

 As far as cozy winter food goes, it's hard to beat a Shepherd's Pie. It's hearty and warming, perfect for the days when the sun sets at 5 and it's too cold to leave the house. As much as we enjoy the traditional version, we also love a plant based option, using lentils in place of ground meat. The tahini is a great substitute here for butter in the mashed potato topping, and adds a rich, creaminess to the filling. Our founder, Rachel's husband and kids enjoyed this dish for dinner the day we shot this picture and gave it a big unanimous thumbs up!   
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw

Gena Hamshaw's Broccoli Tahini Pesto Pasta
Gena Hamshaw's Broccoli Tahini Pesto Pasta

"I usually toss cooked vegetables into my dinner pastas for added fiber and nutrition. This recipe--which calls for an entire head of cooked broccoli--takes that effort to a whole new level. Half of the broccoli gets chopped and added to the pasta, while the remaining half is pureed into a bright green, tahini-based pesto. The creamy texture of this pesto gives more body to the finished recipe than an oil-based pesto would. Untraditional as it is, it has become by favorite pesto for using in pasta dishes."