Broccoli Za’atar Soup with Tahini Cream
Rated 5.0 stars by 2 users
Servings
4
Cook Time
1 hour
Ingredients
2 Tbsp olive oil
1 large finely chopped yellow onion
3 minced cloves of garlic
3 tsp za’atar
2 whole heads of broccoli broken into small florets (about 4 cups worth)
1 medium-sized yukon gold potato
4 cups low sodium vegetable broth
Salt and freshly ground black pepper
½ cup minced parsley, for serving
¼ cup lightly toasted pine nuts, for serving
1 clove garlic (minced)
½ tsp salt
⅛ tsp cayenne pepper
3-4 Tbsp lemon juice
2 Tbsp olive oil
2 Tbsp ice-cold water
Freshly ground black pepper to taste
For the Soup
For the Tahini Sauce
Directions
Heat olive oil in a heavy bottom pan and saute the onion and garlic over medium-high heat until they begin to soften up. About 5 minutes. Stir in za’atar, broccoli, and the potato, and coat the veggies in the spice mixture. Add vegetable broth and bring to a boil.
Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.
Once soup has simmered for 25 minutes and veggies are tender, use an immersion blender or standing blender to puree the soup until completely smooth and creamy.
Season the soup with salt and freshly ground black pepper. Taste for seasonings and keep on low heat until ready to serve.
Divide the soup between bowls. Drizzle each bowl with a few tablespoons of the tahini sauce and garnish with ½ cup minced parsley and ¼ cup lightly toasted pine nuts.
For the Tahini Sauce
Combine ingredients in the base of a blender or food processor and blend. Taste for seasonings and adjust as needed.
If the sauce is too thick, add water until desired consistency is reached.
Recipe Note
Dietary Preferences: Dairy-Free, Soy-Free, Gluten-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Fall
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