Broccoli Lemon Tahini Soup
July 15, 2020

Broccoli Lemon Tahini Soup

This recipe is inspired by a recipe found amongst all the great recipes at Food52.  We wanted to see what would happen if we made it vegan, so we replaced the parmesan cheese with tahini. We found out that it was just as sensational! 

2 lbs broccoli (stalks removed, cut into florets)
5 tbsp olive oil
3 cloves garlic (crushed)
4 c vegetable stock
The juice of 1 lemon
1/4 c of Seed + Mill Organic Tahini
1 c frozen peas (we added peas for color as much as taste, so you can skip this ingredient if you don't have any peas in your freezer!)
Salt, pepper for seasoning
Black sesame seeds and chopped parsley to garnish

1. Into a pot of boiling water, add broccoli and cook for 5 minutes or until soft. Drain and set aside. 
2. In same pot (drained of its water), heat the olive oil over medium heat and add garlic. Once garlic starts to turn golden return broccoli to the pot, and season with salt and pepper and then cover on low heat for 25 minutes. Add the stock and simmer on low heat for another 25 minutes. 
3. Add peas and lemon juice and blend with hand blender (or transfer to food processor). Taste soup and adjust seasoning if necessary. 
4. Just before serving, stir through tahini and leave some to drizzle over the top with a sprinkle of black sesame and any green herb to make it look pretty. 

Tastes delicious with fresh, warm pita bread! Serves 6.