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.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!