2021 Week 18 Newsletter
Recipe & Pic From Dishing Up The Dirt
This is another one of those recipes that we end up sharing every year because it is just so darn good! If you find broccoli cheese soup a little too heavy, are trying to avoid dairy, or want to convince a picky eater to give this veggie another try, this is the go-to soup for you! The tahini cream is absolutely essential for balancing out the richness of the soup with a spicy and acidic zing so don't skimp on making it!
~Rae
2 tablespoons olive oil
1 large yellow onion, finely chopped
3 cloves of garlic, minced
3 teaspoons za'atar
2 whole heads of broccoli, broken into small florets (about 4 cups worth)
1 medium sized yukon gold potato (about 1/2 pound), peeled and roughly chopped (or any white/yellow flesh potato)
1 litre (4 cups) low sodium vegetable broth + additional to thin if needed
salt and pepper to taste
Lemon Tahini Sauce
1 clove of garlic, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper (tiny tiny pinch here)
1/4 cup tahini
3-4 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons water + additional to thin as needed
freshly ground black pepper to taste
Garnishes
1/2 cup cilantro, minced
1/4 cup lightly toasted pine nuts
za'atar for sprinkling
Heat the oil in a heavy bottom pan and cook the onion and garlic over medium-high heat until they begin to soften up, about 5 minutes. Stir in the za'atar, broccoli and potatoes and coat the veggies in the spice mixture. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.
While the soup simmers prepare the tahini sauce. Combine all the ingredients for the sauce and whisk until completely smooth and creamy. This works best with a small food processor, immersion blender, or regular blender. Taste for seasonings and adjust as needed. If the sauce is too thick add a touch more water.
Once the soup has simmered for 25 minutes and the veggies are tender use an immersion blender to puree the soup until completely smooth and creamy. Alternately (and my preferred method) transfer the soup to a high speed blender (you may have to do this in batches) and puree until smooth. Season the soup with salt and freshly ground black pepper. Taste for seasonings and keep on low heat until ready to serve.
Divide the soup between bowls. Drizzle each bowl with a few tablespoons of the tahini sauce and garnish with cilantro and pine nuts.