Cream of broccoli soup with tahin

by Alice on novembre 8, 2010

Cream of broccoli soup with tahin


400 g broccoli, cleaned, divided into florets and steamed
200 ml water (the broccoli cooking water)
100 ml oat milk, unflavoured and unsweetened
2 tablespoons tahin
2 tablespoons extra virgin olive oil (and some more for serving)
whole sea salt, just enough to taste
chili powder, to taste
a handful of white sesame seeds

Makes 2-4 servings.


Place the steamed broccoli, water, oat milk, tahin, olive oil and salt in the bowl of a food processor and blend until very smooth. Heat the soup if necessary, divide it into individual serving bowls, sprinkle some chili powder and olive oil over it and garnish with the sesame seeds.

Posted in: autumn,gluten-free,lunch-box,savoury,soups,vegetables,winter

{ 2 comments… read them below or add one }

1 Alessandra novembre 8, 2010 alle 23:20

Interesting, I usually just use vegetable stock, how wonder how it would taste with oat milk :-)

2 Mihl novembre 11, 2010 alle 11:00

What a wonderful recipe! I bet both the oat milk and the tahini make this very creamy.

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