Creamy Vegetable Tahini Soup
Try this Creamy Vegetable Tahini Soup recipe, or contribute your own. "Vegetarian" and "Soups" are two of the tags cooks chose for Creamy Vegetable Tahini Soup.
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|1 tblemon juice; Freshly squeezed|
|1 pnCayenne pepper|
|1/3 cRaw tahini|
|2 mdLeeks; sliced, (thoroughly washed)|
|4 cVegetable stock; or bouillon|
|1/4 cfresh parsley; Finely chopped|
|1 tsGround cumin|
|2 mdCarrots; chopped|
|2 cbroccoli; Finely chopped|
|2 mdTomatoes; coarsely chopped|
|florets; and stalks|
Creamy Vegetable Tahini Soup Preparation
Put the tahini, the 1/3 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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