Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cups broccoli florets (about 2 medium heads)
  • 1 medium russet potato, peeled and diced
  • 4 cups vegetable broth (low-sodium preferred)
  • 1/4 cup tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup canned coconut milk (full-fat for creaminess)
  • Optional toppings: toasted sesame seeds, fresh parsley, or a drizzle of olive oil

Equipment

  • Large pot
  • Cutting board and knife
  • Immersion blender or standard blender
  • Measuring cups and spoons
  • Wooden spoon or spatula

Instructions

  1. Prepare the vegetables: Dice the onion, mince the garlic, chop the carrot and celery, and cut the broccoli into florets. Peel and dice the potato.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and sauté for 4-5 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
  3. Cook the vegetables: Add carrot, celery, and potato to the pot. Stir and cook for 5 minutes.
  4. Add broccoli and broth: Add broccoli florets and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until vegetables are tender.
  5. Blend the soup: Remove from heat. Use an immersion blender to blend the soup until smooth, or carefully transfer in batches to a standard blender. Blend until creamy.
  6. Add tahini and seasonings: Stir in tahini, lemon juice, cumin, smoked paprika, salt, and black pepper. Adjust seasoning to taste.
  7. Incorporate coconut milk: Stir in coconut milk and heat through for 2-3 minutes, stirring occasionally. Do not boil.
  8. Serve: Ladle into bowls and garnish with optional toppings like toasted sesame seeds, chopped parsley, or a drizzle of olive oil.

Serving Suggestions

  • Serve with crusty bread or a side salad for a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
  • Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (per serving, approximate)

  • Calories: 220
  • Protein: 6g
  • Fat: 14g
  • Carbohydrates: 20g
  • Fiber: 5g

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes