Eat Veggies, save the planet

Creamy Tahini Soup, vegan
February 7, 2013, 5:02 pm
Filed under: recipes

My youngest daughter likes this soup and so do my friends it seems. I served it at a luncheon and they all asked for the recipe. So here it is.

I think you can use whatever veggies you want. I use whatever I have fresh from my garden. To me this is more a winter soup than a summer soup, but then remember it was 80 degrees F in Austin yesterday. My winter may be your summer.

  • 5 TBSP tahini
  • 3 TBSP soy sauce
  • 1 TBSP lemon juice
  • 1/2 tsp cumin
  • 4.5 cups of vegetable stock
  • 2 carrots
  • 1 onion
  • 3 cups of broccoli
  • 5 TBSP of fresh parsley, chopped
  1. Stir together the tahini, soy sauce, lemon juice, cumin(freshly ground is best), with 1/3 cup of the broth until smooth. Set aside,
  2. Bring the broth to a boil, turn pot down to medium and add broccoli, onions, carrots, and tomatoes. All veggies should be cut into small pieces.
  3. Simmer for 5 minutes.
  4. Add the tahini mixture and parsley.
  5. Cook 3 minutes and cover.
  6. Serve.

3 Comments so far
Leave a comment

Will it still be good even if I don’t have any vegetable broth?


Comment by captious

Yes. maybe a little extra salt?


Comment by austingardener

[…] other recipe I tried from my mom’s blog was for her creamy broccoli and tahini soup.  The recipe mentions tomatoes in the instructions but not in the ingredient list, so we left them […]


Pingback by What I’ve been cooking: Spring 2013 | The captious vegetarian

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