Creamy Vegetable Tahini Soup


1/3 cup tahini
1/3 cup water
3 Tbsps tamari
1 Tbsp lemon juice
1 tsp ground cumin
4 cups vegetable stock, vegetable bouillon, or water
2 medium carrots, chopped
2 cups finely chopped broccoli florets and stalks
2 medium leeks, sliced and thoroughly washed
2 medium tomatoes, coarsely chopped (optional)
1/4 cup parsely, finely chopped (optional)
1/2 tsp salt

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

Put the vegetable stock and carrots in a large pot, cover, and bring to a boil over medium-high heat, and simmer for 5 minutes. Stir in the broccoli, leeks, tomatoes, parsley, and 1/2 tsp salt. 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: adapted from a recipe in "May All Be Fed" by John Robbins, 1992, published by William Morrow and Company.



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