BROCCOLI + TAHINI SOUP WITH BROCCOLI STEM RIBBONS

Tahini might seem like an unexpected ingredient for soup, but if you’ve never tried it you will be surprised at how its nutty flavor really enhances this particular soup. We all know that tahini loves vegetables, and when it’s blended with broccoli and onions, it makes everything in this soup come alive. You can also get creative with toppings here; however, I’d strongly suggest some sesame seeds and a drizzle of sesame oil in addition to the broccoli stems, since they go hand in hand with the tahini.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

gomasio Heat a medium frying pan over low heat, and add the sesame seeds. Cook for 3 to 5 minutes, until golden brown. Transfer the seeds to a food processor along with the sea salt and nori, and pulse just a few times until the mixture is uniform in size (tiny granules), but be careful not to overprocess as you still want texture to the sesame seeds. This gomasio will last for several months in an airtight jar in the pantry.

Step 2

Preheat the oven to 400°F. Heat the oil in a heavy-bottomed pot over medium heat. Add the onion and cook for several minutes, until the onion is very soft. Add the garlic and cook for 2 more minutes. Add the broccoli and salt and pepper and cook for several minutes, stirring often, until tender. Add the water, bring to a boil, reduce to a simmer, and cook for 30 minutes. Meanwhile, peel the outer layer (⅛ inch) of the broccoli stem, then peel lengthwise to create ribbonlike pieces. Line a large baking sheet with parchment. Place the broccoli stem pieces on it, drizzle with olive oil, and season with salt and pepper. Bake for about 20 minutes, until tender and golden brown around the edges. Use an immersion blender or transfer the soup to a blender, and blend until smooth. Add the tahini, and blend until combined. Divide the soup among 4 bowls, and add the broccoli stem ribbons, gomasio and sesame oil, if using, and any additional toppings you like. Serve warm. This soup will keep for a few days in an airtight container in the fridge.