Tahini Vegetable Soup

Tahini-vegetable-wb
This delicious creamy soup is lemon-tangy and loaded with vegetables. Serve it with our Greek Stuffed Zucchini and our Greek Salad for an authentic Mediterranean meal.

Ingredients

 2 carrots, coarsely chopped
 2 onions, coarsely chopped
 2 small potatoes, coarsely chopped
 2 small zucchinis, coarsely chopped
 1 stalk celery, coarsely chopped
 ¼ cup fresh dill, chopped or 1 tablespoon dried dill weed
 ¼ cup fresh parsley, chopped or 1 tablespoon dried parsley
 Water or vegetable broth to cover vegetables while cooking
 1 pound orzo (rice-shaped pasta) or 2 cups cooked rice for gluten-free option
 5 tablespoons tahini
 ¼ cup salted water
 fresh lemon, juiced
 Salt and pepper to taste

Instructions

1

In a 6-quart soup pot, place the vegetables, dill, and parsley. Cover with water or vegetable broth and simmer for 30 minutes until tender.

2

Remove from heat. Drain and reserve the broth.

3

Puree with an immersible blender using enough of the reserved broth to get a smooth puree. (Or place in a blender and mix on low until pureed.)

4

Cook orzo according to package directions. Drain.

5

Place the vegetable puree and orzo in a large pot. Stir to combine. Thin with a little broth or water, if necessary. Simmer for 2-3 minutes, until warm.

6

Remove soup from heat.

7

Thin tahini with the salted water and lemon juice until smooth and pourable. Slowly pour into the soup, mixing thoroughly. Taste and adjust seasonings, if needed.

8

Serve immediately.

Servings: 6

Notes
For an authentic Greek meal, serve with Stuffed Zucchini with Avgolemono Sauce
https://veggiefestchicago.org/recipe/greek-stuffed-zucchini-with-vegan-avgolemono-sauce/

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Ingredients

 2 carrots, coarsely chopped
 2 onions, coarsely chopped
 2 small potatoes, coarsely chopped
 2 small zucchinis, coarsely chopped
 1 stalk celery, coarsely chopped
 ¼ cup fresh dill, chopped or 1 tablespoon dried dill weed
 ¼ cup fresh parsley, chopped or 1 tablespoon dried parsley
 Water or vegetable broth to cover vegetables while cooking
 1 pound orzo (rice-shaped pasta) or 2 cups cooked rice for gluten-free option
 5 tablespoons tahini
 ¼ cup salted water
 fresh lemon, juiced
 Salt and pepper to taste

Directions

1

In a 6-quart soup pot, place the vegetables, dill, and parsley. Cover with water or vegetable broth and simmer for 30 minutes until tender.

2

Remove from heat. Drain and reserve the broth.

3

Puree with an immersible blender using enough of the reserved broth to get a smooth puree. (Or place in a blender and mix on low until pureed.)

4

Cook orzo according to package directions. Drain.

5

Place the vegetable puree and orzo in a large pot. Stir to combine. Thin with a little broth or water, if necessary. Simmer for 2-3 minutes, until warm.

6

Remove soup from heat.

7

Thin tahini with the salted water and lemon juice until smooth and pourable. Slowly pour into the soup, mixing thoroughly. Taste and adjust seasonings, if needed.

8

Serve immediately.

Servings: 6

Notes
For an authentic Greek meal, serve with Stuffed Zucchini with Avgolemono Sauce
https://veggiefestchicago.org/recipe/greek-stuffed-zucchini-with-vegan-avgolemono-sauce/

Tahini Vegetable Soup