Creamy Broccoli Tahini Soup
INGREDIENTS
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2 tbsp extra virgin olive oil
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1 large yellow onion, minced
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2 tsp crushed garlic
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1 1/2 lbs russet potatoes, peeled and diced (about 3 medium potatoes)
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1 parsnip (5-6 oz), peeled and chopped
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2 bay leaves
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2 qts (8 cups) vegetable broth
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1 lb broccoli florets (about 3 heads of broccoli- if weighing with stems, 1 1/2 lbs)
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1/4 cup chopped fresh dill
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3/4 tsp cumin
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1/4 tsp cinnamon
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1/4 tsp cayenne pepper (if sensitive to spice, use just a pinch)
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Pinch of cardamom
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Salt and pepper
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1/2 cup tahini paste (from raw seeds is best)
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Fresh dill for garnish (optional)
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Food processor (optional), immersion blender
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Servings: 8
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Kosher Key: Pareve
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