Tahini Turnip Potato Soup
2 Tbsp olive oil
2 onions, thinly sliced
1 clove of garlic
4-6 turnips (about 2 pounds), thinly sliced
3-5 potatoes (½ to 1 pound), thinly sliced
4-6 cup vegetable stock
3 Tbsp Soom Premium Tahini
2 tsp kosher salt
1 Tbsp pepper
½ tsp nutmeg
Heat olive oil in a large soup pot over medium-low heat.
Smash garlic and add to olive oil. Add onions, sauté until translucent, about 10-15 minutes.
Add turnips, potatoes, and salt. Stir to combine, cover, and sauté another 15 minutes. Add the stock. Simmer for 20 minutes or until the veggies are soft. Add Soom Premium Tahini and cook for another 5 minutes.
Puree with an immersion blender, or in batches in a blender or food processor.
Sprinkle with nutmeg. Serve hot with a pinch of chives.
Dietary Preferences: Dairy-Free, Soy-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Fall