This recipe is inspired by a recipe for broccoli, lemon and parmesan soup we found amongst all the great recipes at Food52. We decided to see what would happen if we made it vegan, so we replaced the cheese with tahini and it was sensational!
2 lbs broccoli (stalks removed, cut into florets)
5 tbs olive oil
3 cloves garlic (crushed)
4 cups vegetable stock
1 lemon (juiced)
1/4 cup of Organic Tahini
1 cup 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
Place broccoli in pot of boiling water for 5 minutes or until soft. Drain and set aside. In same pot, heat up the olive oil and add garlic on medium heat. Once garlic starts to turn golden return broccoli to the pot, 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. Add peas and lemon juice and blend with hand blender in the pot (or transfer to food processor). Taste soup and adjust seasoning if necessary. 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.