Creamy Vegetable Tahini Soup
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 wate, r 2 medium carrots, chopped 2 cup finely chopped broccoli - florets a, nd stalks 2 medium leeks, sliced - (thoroughly wash 2 medium tomatoes, coarsely chopped 1/4 cup finely chopped fresh parsley |
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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
Servings:
6
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