Creamy Vegetable Tahini Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Raw tahini,
1/3 cup: Water,
3 tbsp: Tamari,
1 tbsp: Freshly squeezed lemon juice,
1 tsp: Ground cumin,
1 pinch: Cayenne pepper,
4 cup: Vegetable stock or bouillon OR water,
2 medium: Carrots, chopped
2 cup: Finely chopped broccoli, florets and stalks
2 medium: Leeks, sliced - (thoroughly washed)
2 medium: Tomatoes, coarsely chopped
1/4 cup: Finely chopped fresh parsley,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp