Creamy Vegetable Tahini Soup Recipe

Step 1

Put the tahini, the 1/3 cup water, the tamari, lemon juice, cumin, and cayenne in a small bowl, and stir together.

Step 2

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.

Step 3

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

Things You'll Need

  • 1/3c Raw tahini
  • 1/3c Water
  • 3tb Tamari
  • 1tb Freshly squeezed lemon juice
  • 1ts Ground cumin
  • 1pn Cayenne pepper
  • 4c Vegetable stock or bouillon
  • -OR water
  • 2md Carrots; chopped
  • 2c Finely chopped broccoli
  • -- florets and stalks
  • 2md Leeks; sliced
  • -- (thoroughly washed)
  • 2md Tomatoes; coarsely chopped
  • 1/4c Finely chopped fresh parsley

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