Broccoli Soup Amongst Tahini, Lemon & Pino Nut Dukkah

November 1, 2014

Our veggie box included a pair of heads of broccoli as well as to a greater extent than or less silverbeet, thence Cindy's recipe radar went off when she came across this soup on My Darling Lemon Thyme. It was perfectly designed to fill upwards our post-Halloween lazy hateful solar daytime - a elementary soup, slowly to whip upwards as well as salubrious to aid our recovery from all the cocktails as well as over-eating at Smith & Daughters.

Ah, if only. This was basically a disaster - our stick blender blew its motor inward the middle of the process, our tahini sauce sank similar a rock rather than swirling neatly on pinnacle of the soup as well as I managed to splash the half-blended soup all downwards my front. Good times. Luckily, at that spot was plenty leftover for us to re-blend the soup on Mon amongst a novel stick blender as well as for me to consume it amongst less of a grump on as well as truly relish it. The tahini sauce inward detail is fantabulous - tangy as well as salty as well as providing to a greater extent than or less depth to the flavour of the soup. I mean value I've been scarred plenty past times this soup non to set it into high rotation, but it's non truly fair to blame the recipe for our appliance breakdowns as well as my clumsiness - instruct as well as hold off at the great photos on My Darling Lemon Thyme to instruct inspired.

Broccoli soup amongst tahini, lemon & pino nut dukkah

(slightly adapted from a recipe on My Darling Lemon Thyme)

tahini & lemon sauce

1 clove garlic
1/2 teaspoon salt
1/2 teaspoon set down allspice
1 tablespoon pino nuts
iv tablespoons tahini
1/4 loving cup lemon juice
2 tablespoons olive oil
tabular array salt as well as pepper
H2O to sparse things out if necessary (the recipe recommends 2 tablespoons, but our mix seemed plenty runny without it).

soup
1 leek (the white parts), roughly chopped
2 cloves garlic, roughly chopped
1 teaspoon salt
2 teaspoons cumin
2 tablespoons olive oil
2 heads broccoli (stems as well as florets), roughly chopped
1 litre veggie stock
1 x 400ml tin kokosnoot cream
a modest bunch of silverbeet leaves, stemmed as well as roughly chopped

1/4 loving cup pino nuts, lightly toasted
2 tablespoons dukkah (the master copy recipe wanted za'atar)

Start amongst the tahini sauce. Smash upwards the garlic, salt, allspice as well as pino nuts inward a mortar as well as pestle until it's a thick paste. Stir it together amongst the tahini as well as the olive crude as well as flavour as well as thence laid it aside.

Heat the olive crude inward a large saucepan as well as gently tyke the leek as well as garlic amongst the tabular array salt as well as cumin until it all softens nicely. 

Stir inward the broccoli for a infinitesimal or 2 as well as thence pour inward the stock as well as simmer everything for xv minutes or so. Throw inward the silverbeet leaves as well as laid for to a greater extent than or less other few minutes earlier adding inward the kokosnoot cream. 

Let the mixture cool a chip as well as thence stick-blend until the soup is polish (or your blender explodes). Serve amongst a dollop of the lemon-tahini sauce on pinnacle as well as a sprinkling of the pino nuts as well as the dukkah.