Try this Creamy Vegetable Tahini Soup recipe, or contribute your own.
Suggest a better descriptionPut 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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Serving Size: 1 Serving (313g) | ||
Recipe Makes: 6 | ||
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Calories: 137 | ||
Calories from Fat: 62 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1062.4mg | 37 % | |
Potassium 415mg | 11 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 12.7g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 137
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