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Broccoli & Za’atar Soup With Tahini Cream

This soup is a lovely combination of flavors and is so darn creamy (without any cream!) that I can’t get enough.  The tahini drizzle that is mixed in at the end is worth the added step (please don’t skip that part as it ties all the flavors together!) and while you’ll likely end up with extra tahini sauce it’s great drizzled on roasted veggies, salads, grain bowls or roasted meats. You’ll be happy to have some on hand all week long.



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

Lemon Tahini Sauce

  •     1 clove of garlic, minced
  •     1/2 teaspoon salt
  •     1/8 teaspoon cayenne pepper (tiny tiny pinch here)
  •     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


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


  1. Heat the oil in a heavy bottom pan and cook the onion and garlic over medium-high heat until they begin to soften up, about 5 minutes. Stir in the za’atar, broccoli and potatoes and coat the veggies in the spice mixture. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.
  2. While the soup simmers prepare the tahini sauce. Combine all the ingredients for the sauce and whisk until completely smooth and creamy. This works best with a small food processor, immersion blender, or regular blender. Taste for seasonings and adjust as needed. If the sauce is too thick add a touch more water.
  3. Once the soup has simmered for 25 minutes and the veggies are tender use an immersion blender to puree the soup until completely smooth and creamy. Alternately (and my preferred method) transfer the soup to a high speed blender (you may have to do this in batches) and puree until smooth (see note). Season the soup with salt and freshly ground black pepper. Taste for seasonings and keep on low heat until ready to serve.
  4. Divide the soup between bowls. Drizzle each bowl with a few tablespoons of the tahini sauce and garnish with parsley and pine nuts.
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