Creamy vegetable tahini soup

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

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