Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Raw tahini |
| ⅓ cup | Water |
| 3 tablespoons | Tamari |
| 1 tablespoon | Freshly squeezed lemon juice |
| 1 teaspoon | Ground cumin |
| 1 pinch | Cayenne pepper |
| 4 cups | Vegetable stock or bouillon OR water |
| 2 mediums | Carrots; chopped |
| 2 cups | Finely chopped broccoli florets and stalks |
| 2 mediums | Leeks; sliced (thoroughly washed) |
| 2 mediums | Tomatoes; coarsely chopped |
| ¼ cup | Finely chopped fresh parsley |
Put the tahini, the ⅓ cup water, the tamari, lemon juice, cumin, and cayenne in a small bowl, and stir together.
Put the vegetable stock and carrots in a large pot, cover, and bring to a boil over medium heat. Immediately reduce the heat, and simmer for 5 minutes. Stir in the broccoli, leeks, tomatoes, and parsley.
Cover and return to a boil over medium-high heat, then immediately reduce the heat and simmer until the vegetables are tender, about 5 minutes.
Add the tahini mixture and stir until mixed. Bring just to a simmer, and serve immediately.
Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias