Yield: 6 servings
|⅓ cup||Raw tahini|
|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