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Broccoli and Tahini Soup (3 syns)

This is one of the best chunky soups I have ever tasted. And you will definitely think that there’s potato in it when there is not. It’s very quick and easy to make. It’s main ingredient is Broccoli – which I don’t personally like much on its own, but in this recipe it comes alive! And as we all know, Broccoli is a super food which is good for us in all sorts of ways. This soup is one way of getting lots of this super food into your body. For those of you who love blue cheese like Stilton, I suggest crumbling a little over the soup before serving (of course, you have to add extra syns, but well worth it). This soup also works with cauliflower, or a mixture of cauli and broccoli
Course Soup
Cuisine English
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 2 medium onions
  • 2 heads of broccoli
  • 750 ml vegetable stock Marigold bouillon is nice, or use vegetable stock – esp the Knorr gels
  • 2 tbsp Tahini dark has a nice earthy flavour, or light is also fine
  • 1 tbsp Olive Oil

Method

  1. Chop the onions finely
  2. Chop up the broccoli stalks (don’t throw away), and divide the rest into florets
  3. Sauté the onions in the oil for about 5 mins or until transparent
  4. Add the broccoli stalk and sauté a bit longer
  5. Make up the stock with boiling water
  6. Add stock – somewhere between 500mls and 1 lt probably (I use 750ml)
  7. Throw in the broccoli florets
  8. Cook for about 10 mins or until it’s tender
  9. Add tahini: usually 2 tablespoonsful is enough, but you can use as much or as little as you like
  10. Whizz with a hand blender
  11. Add seasoning – it usually does not need extra salt (because of the stock) but may need black pepper.
  12. You can also add lemon juice and/or soy sauce.
  13. This soup also works with cauliflower, or a mixture of cauli and broccoli