Tahini Soup with Vegetables
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Recipe-Ingrediants
Indulge in the delightful experience of a recipe that stands out for its simplicity, flavor, and nutritional value. Tahini soup with vegetables, your favorite soup during fasting, offers you a balanced recipe filled with the freshness of vegetables and the rich taste of tahini. Enjoy this nourishing soup, inspired by tradition, and if you accompany it with rice or pasta, you'll discover a satisfying meal that will brighten your summer. Let's get started...
Our Ingredients:
1 carrot, diced
2 cloves of garlic, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
2 fresh onions, finely chopped
4 button mushrooms, diced
1 zucchini, diced
150g spinach, roughly chopped
? bunch of dill
200g tahini
2 liters of water or vegetable broth
3 lemons Zest of one lemon Optional:
100g rice or couscous Salt and pepper Olive oil
Directions
In a saucepan, saute the onion, peppers, mushrooms, carrot, zucchini, and finally the garlic and spinach. Then, add water (or broth), salt, and pepper, and let it simmer for 15 minutes.
At the 10-minute mark, in a bowl, mix the tahini with lemon juice until fully incorporated. Using a ladle, take some soup broth and gradually pour it into the bowl while stirring continuously (similar to making avgolemono).
Next, pour the tahini mixture into the saucepan with the vegetables and stir until well combined. Add dill and lemon zest.
If you want to add rice or pasta, include it during the sauteing process.
- You can make your soup richer by adding more vegetables such as corn, green beans, etc.
- Dare to add a touch of fresh ginger zest. It complements the flavors beautifully.
Serve and enjoy!
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