Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.

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Broccoli Tahini Soup with Broccoli Chips

Recently I bought a bottle of Tahini paste which I used with great success as a sauce with vegetables. I ate this a few times varying the recipe by using different vegetables and spices. It was all delicious. Really, no way to get it wrong!

In the month of June, I participated in a dairy free themed food event. This lead me to research a bit into veganism and vegan recipes. Now, I’ve been vegetarian most of my life, so the vegan lifestyle is by no means unfamiliar. However, I was completely surprised that vegans often use tahini as a substitute for dairy. So, besides the famous Middle Eastern sauce, it’s used in salad dressings, breakfast bars, soups and noodles!

Given my love of soups, I decided to use tahini to create a new version of broccoli soup. I was floored at how well the tahini paste worked instead of dairy. It gave the soup the same color and familiar creamy texture that I normally get with a dollop of yogurt or cream. I also decided to try something fun and made some chips out of the broccoli stems.

Have a go at the recipe and let me know what you think! Happy slurping!

Broccoli Tahini Soup with Broccoli Chips

Makes: 8 servings
Ready in: 50 minutes

Ingredients

  • 4 – 5 stocks of broccoli
  • 3 tablespoons of tahini paste
  • 1 onion
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • about 6 cups water or vegetable broth
  • salt and fresh ground pepper to taste

Directions

1. Chop the onion into small chunks.

2. Trim and peel the garlic cloves. I’ve found the simplest way is to trim the ends and then press down on the clove with the base of a knife to crack the clove making it easier to peel.

3. Wash the broccoli. Separate the florets from the stem. Save the stem to make the chips (optional).

4. In a medium pot, heat the olive oil over medium high heat. Once the oil is hot, add the onions and saute till they are soft and transparent.

5. Add the garlic and the broccoli. Stir to combine.

6. Add enough water or vegetable broth to just cover the broccoli. Bring the soup to a boil over high heat. Then reduce heat to medium low, cover and allow to simmer for about 15 – 20 minutes till the broccoli is soft.

7. (Optional) Meanwhile, preheat the oven to 450°F. Slice up some of the stock into thin chips. Use the part of the stock that creates an odd shape for a fun look. Arrange the chips on a baking sheet. Spray / drizzle olive oil over the chips and season with salt and black pepper.

8. (Optional) Bake the chips till their edges brown; about 10 – 15 minutes, flipping it once half way through.

9. When the broccoli is done, remove from heat and stir in the tahini paste. Using a blender, puree the soup. Be careful, it is hot!

10. Serve the soup hot with the chips.

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3 Responses to Broccoli Tahini Soup with Broccoli Chips

  1. Pingback: Broccoli Leek Soup with Broccoli Chips « Our Life in Food

  2. Carrie says:

    I used the idea for these broccoli chips on a broccoli soup that I made recently….loved them! So creative. Thanks for sharing the idea!

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