Broccoli & Za’atar Soup With Tahini Cream

This Broccoli & Za’atar Soup with Tahini Cream is a delightful blend of flavors and textures that’s incredibly satisfying and best of all creamy without the need for any dairy. The earthy herby notes of za’atar pair beautifully with broccoli's bright, slightly nutty taste, while the potato adds a velvety texture to the soup. The tahini drizzle at the end is truly the pièce de résistance—don’t skip it! The lemony creamy tahini sauce ties all the flavors together, elevating the dish to something special. Plus, any leftover tahini sauce is a versatile condiment for everything from roasted veggies to grain bowls.

Ingredients

Soup

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 teaspoons za’atar
• 2 whole heads of broccoli, broken into small florets (about 4 cups)
• 1 medium-sized Yukon gold potato (about 1/2 pound), peeled and roughly chopped (or any white/yellow-fleshed potato)
• 1 liter (4 cups) low sodium vegetable broth + additional to thin if needed
• Salt and pepper to taste

Lemon Tahini Sauce

• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper (a tiny pinch)
• 1/4 cup tahini
• 3-4 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons water + additional to thin as needed
• Freshly ground black pepper to taste

Garnishes

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

Directions

Sauté the Aromatics

1. Heat the olive oil:
   In a heavy-bottomed pan over medium-high heat, heat the olive oil. Add the finely chopped onion and minced garlic, cooking until they soften and become fragrant, about 5 minutes. The onions should be translucent, and the garlic should release its aroma without browning.

Add the Vegetables and Za’atar

1. Stir in the za’atar:
   Stir in the za’atar, ensuring the onions and garlic are well coated with the spices. The za’atar adds a savory, slightly tangy note that beautifully complements the broccoli and potatoes.
2. Add the broccoli and potato:
   Add the broccoli florets and chopped potato to the pan, tossing to coat the vegetables in the za’atar and aromatic mixture.

Simmer the Soup

1. Add the broth:
   Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 25 minutes or until the broccoli and potatoes are tender and easily pierced with a fork.

Prepare the Lemon Tahini Sauce

1. Blend the sauce:
   While the soup is simmering, prepare the tahini sauce. Combine the minced garlic, salt, cayenne pepper, tahini, lemon juice, olive oil, and water in a small food processor or blender. Blend until the mixture is completely smooth and creamy. If the sauce is too thick, add more water a teaspoon at a time until you reach the desired consistency. The sauce should be pourable but not too thin.
2. Adjust seasoning:
   Taste and adjust the seasoning, adding more lemon juice or salt if needed. Set the sauce aside.

Blend the Soup

1. Puree the soup:
   Once the vegetables are tender, remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you prefer a silkier texture, transfer the soup to a high-speed blender and blend in batches until completely smooth. Be careful when blending hot liquids—vent the blender lid slightly to allow steam to escape.
2. Season and heat:
   Return the pureed soup to the pot, season with salt and freshly ground black pepper, and keep it on low heat until you’re ready to serve. If the soup is too thick, thin it with more vegetable broth or water until you reach your desired consistency.

Serve and Garnish

1. Ladle and drizzle:
   Ladle the soup into bowls, then drizzle each serving with a few tablespoons of the lemon tahini sauce. This creamy, tangy sauce not only adds depth to the dish but also provides a beautiful contrast to the earthy flavors of the soup.
2. Garnish:
   Garnish with a sprinkle of minced parsley, toasted pine nuts for a delightful crunch, and a pinch of extra za’atar for added flavor.

Additional Tips

• Make Ahead: This soup can be made in advance and stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Tahini Sauce Uses: Leftover tahini sauce can be stored in an airtight container in the refrigerator for up to a week. It can be used as a dressing for salads, a dip for veggies, or a topping for grilled meats.
• Customization: For added nutrition, feel free to add more vegetables like spinach or kale towards the end of cooking. You can also top the soup with a dollop of Greek yogurt for extra creaminess.

This Broccoli & Za’atar Soup with Tahini Cream is a delightful blend of earthy, nutty, and tangy flavors. The tahini sauce adds a luxurious touch that elevates the soup from simple to sublime. It’s a comforting and sophisticated dish perfect for warming up on a chilly day. Enjoy!