ROASTED BROCCOLI SOUP WITH LEMON TAHINI CREAM

theendlessmeal.com

This roasted broccoli soup is jam packed with veggies and bursting with flavor. We roast the broccoli to bring out its sweetness and then serve it with a tangy lemon tahini cream.

INGREDIENTS

– Broccoli – Olive oil and sea salt – Onion – Lemon – Chicken stock – Potatoes – Aleppo pepper – Cumin – Spinach

Preheat your oven to 400 degrees Fahrenheit. Toss the broccoli with the oil and 1 teaspoon of salt and spread it out in a single layer on a baking sheet.

1

Halfway through roasting the broccoli, add the onion and lemon slices to the baking sheet. When it's starting to brown in spots, remove it from the oven and set aside a few small pieces of broccoli (for garnish) and the lemon slices.

2

While the broccoli is roasting, make the rest of the soup. Prepare the tahini lemon cream by whisking the ingredients together in a small bowl.

3

Put the stock, garlic, potatoes, Aleppo pepper, cumin, and the remaining teaspoon of salt into a soup pot and bring it to a boil. Reduce the heat to low, cover the pot, and simmer until the broccoli is done.

4

Working in batches, carefully transfer the soup to a blender, add the spinach, blend on high until smooth, and then return the soup to the pot. Squeeze the juice from the roasted lemon slices into the soup and stir.

5

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