Broccoli and Bean Soup with Lemon and Garlic Tahini Sauce

Along with a cool spring and changing weather comes cold and flu season. We’re all looking forward to lots of sunshine, granted, but many of us aren’t there just yet, which means now is the perfect time for a soup that’ll arm you against illness and warm you up.

This dish is packed with immune-boosting ingredients like garlic, onion, turmeric and, of course, vitamin-rich broccoli. Apart from being super good for you, it’s also incredibly tasty, especially with the extra dimension of flavor added by the tahini sauce.

Broccoli

What you’ll need for the soup (serves 4-6):

  • 1 large head of broccoli, including stems
  • 2 small onions, diced
  • 4 cloves of garlic, diced
  • 1 tablespoon of coconut oil
  • Roughly 1 x 1.2in (3cm) piece of ginger
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of freshly ground pepper
  • 33.8fl oz (1 litre) of veg stock
  • 1 x 14oz (400g) can of butter beans (any white bean will do)
  • Salt to taste

 

What you’ll need for the lemon tahini sauce:

  • 1 clove of garlic minced
  • 2 heaped tablespoons of good quality tahini
  • The juice of 1/2 a lemon
  • 3 to 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of water (a little more if your tahini paste is thick)
  • Black pepper and salt to taste

Soup

Method for the soup:

  1. Melt the coconut oil in a large pan over a medium heat. Add the onions and cook until translucent. Add the ginger and garlic and continue to cook on a low heat for about 3 minutes.
  2. Add the spices and stir them in, cook through for a minute or two.
  3. Cut the broccoli into florets about 1 inch in size. Remove any rough parts from the stems and cut into 0.8in (2cm) cubes. Add to the pan along with a cup full of stock. When the broccoli has turned bright green, add the beans and the rest of the stock. Bring to a boil, then reduce and let simmer for five minutes.
  4. Using a food processor or a hand-held blender, blend into a soup.

Method for the tahini sauce:

  1. Add all of the ingredients to a food processor and mix. Taste and add more salt, pepper or lemon as required. Add more water if needed, consistency should be like a thick cream.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter. I’d love to see them!

Tanya x

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