Culinary Guides

A creamy soup with no cream in it. A Yukon gold potato gives broccoli soup its velvety body, za’atar brings a savory, herby edge, and a lemony tahini drizzle at the end is what makes it. Do not skip the drizzle, and save any extra tahini sauce for roasted vegetables.

For the soup

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 teaspoons za’atar
• 2 whole heads broccoli, broken into small florets (about 4 cups)
• 1 medium Yukon gold potato (about 1/2 pound), peeled and roughly chopped
• 4 cups low-sodium vegetable broth, plus more to thin
• Salt and pepper to taste

For the lemon tahini sauce

• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 cup tahini
• 3 to 4 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons water, plus more to thin
• Freshly ground black pepper to taste

For the garnishes

• 1/2 cup parsley, minced
• 1/4 cup lightly toasted pine nuts
• Extra za’atar for sprinkling

Build the soup

1. Heat the olive oil in a heavy pan over medium-high heat and cook the onion and garlic until soft, about 5 minutes. Stir in the za’atar to coat.
2. Add the broccoli and potato, toss to coat, then pour in the broth. Bring to a boil and simmer about 25 minutes, until the vegetables are tender.

Make the tahini sauce

1. Blend the garlic, salt, cayenne, tahini, lemon juice, olive oil, and water until smooth and pourable, thinning with more water as needed. Adjust the seasoning.

Blend and serve

1. Puree the soup with an immersion blender, or in batches in a blender, venting the lid for steam. Season with salt and pepper and thin with more broth if needed.
2. Ladle into bowls, drizzle with the tahini sauce, and top with parsley, pine nuts, and a pinch more za’atar.

Grower's tip: cut the central broccoli head while the buds are still tight and blue-green, before any of them open into yellow flowers. Once you take the main head, most varieties keep pushing out smaller side shoots for weeks, which are perfect for soup.

Grow the broccoli that makes this soup. Start our broccoli seeds and onions, with parsley for the finish.