Include in Print View:

Creamy Vegetable Tahini Soup

Creamy Vegetable Tahini Soup recipe image
This Creamy Vegetable Tahini Soup is a comforting, plant-based delight that balances earthy richness with bright acidity. The base is built on a smooth, nutty tahini emulsion blended with tamari for depth and a pinch of cayenne for warmth. Fresh vegetables like carrots, broccoli, and leeks simmer gently in vegetable stock until tender, absorbing the savory spices without losing their texture. The addition of fresh lemon juice and parsley at the end lifts the flavors, making this dish feel light yet satisfying. It&# 226;€™s an ideal weeknight meal for cold evenings, requiring minimal prep but delivering maximum flavor. Perfect for vegans or anyone seeking a hearty, gluten-free option that feels like a warm hug in a bowl. Serve with crusty bread for dipping.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 2196.5
Dietary: Gluten-free, Vegetarian
Description
This Creamy Vegetable Tahini Soup is a comforting, plant-based delight that balances earthy richness with bright acidity. The base is built on a smooth, nutty tahini emulsion blended with tamari for depth and a pinch of cayenne for warmth. Fresh vegetables like carrots, broccoli, and leeks simmer gently in vegetable stock until tender, absorbing the savory spices without losing their texture. The addition of fresh lemon juice and parsley at the end lifts the flavors, making this dish feel light yet satisfying. It&# 226;€™s an ideal weeknight meal for cold evenings, requiring minimal prep but delivering maximum flavor. Perfect for vegans or anyone seeking a hearty, gluten-free option that feels like a warm hug in a bowl. Serve with crusty bread for dipping.
Ingredients
  • 1/3 cup Raw tahini
  • 1/3 cup Water
  • 3 tablespoon Tamari
  • 1 tablespoon Freshly squeezed lemon juice
  • 1 teaspoon Ground cumin
  • 1 pn Cayenne pepper
  • 4 cup Vegetable stock or bouillon
  • 2 medium Carrots, chopped
  • 2 cups Broccoli florets and stalks, finely chopped
  • 2 medium Leeks, sliced and thoroughly washed
  • 2 medium Tomatoes, coarsely chopped
  • 1/4 cup Fresh parsley, finely chopped
Directions
  1. 1
    In a small bowl, whisk together the tahini, 1/3 cup water, tamari, lemon juice, cumin, and cayenne pepper until smooth and well combined. Set aside.
  2. 2
    Place a large pot over medium heat. Add the vegetable stock and chopped carrots. Cover and bring to a boil.
  3. 3
    Once boiling, reduce the heat to low, keep covered, and simmer for 5 minutes to soften the carrots slightly.
  4. 4
    Stir in the broccoli, leeks, tomatoes, and half of the chopped parsley.
  5. 5
    Cover the pot again, return to a boil over medium-high heat, then immediately reduce heat to maintain a gentle simmer.
  6. 6
    Simmer uncovered for about 5 minutes, or until the vegetables are tender but still hold their shape.
  7. 7
    Slowly pour the tahini mixture into the hot soup while stirring constantly to prevent clumping.
  8. 8
    Heat through for 1-2 minutes until the soup is creamy and fragrant. Do not boil vigorously after adding tahini.
  9. 9
    Ladle into bowls, garnish with the remaining fresh parsley, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2196.5kcal
% Daily Value *
Total Fat 241.2g372%
Saturated Fat 36.2g181%
Cholesterol 0.0mg0%
Sodium 5.4mg1%
Total Carbohydrate 18.4g7%
Dietary Fiber 6.9g28%
Sugars 1.8g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan, vegetarian, tahini, creamysoup, middleeastern, glutenfree, healthy, winter, comfortfood, easydinner, plantbased, nutty, lemon, cumin, quickmeal
Read it online: https://www.chefs-mate.com/recipe/creamy-vegetable-tahini-soup-2/