Ultra creamy tahini soup 0
This rich and creamy soup is perfect to serve on colder days. Mixed with tahini and spices, cauliflower and sweet potato form an ultra creamy mixture to create a meal soup packed with beta-carotene, calcium and phytonutrients to boost your immune system!
Ultra creamy tahini soupMakes 4 servings
Preparation time: 20 minutes
Cooking time: 35 minutes
2 tbsp olive oil
3/4 cup chopped fresh cilantro
2 cup chopped Spanish onion
1 tbsp chopped garlic
1.5 teaspoon ground cumin
1/4 teaspoon crushed chili
1 large sweet potato, peeled and cubed
1 medium cauliflower in florets
4 cups of vegetable broth
1 teaspoon of garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 peeled lime
1 / 3 cup of 100% natural sesame butter
4 cups finely chopped spinach
Shoots of your choice to garnish
Ground black pepper to taste
Organic European Pumpkin Seeds to garnish
- In a large pot, heat the olive oil over medium heat.
- Sauté the onion and fresh cilantro, stirring, for about 5 minutes.
- Add the garlic, cumin and chili flakes. Mix and cook for one minute.
- Add the sweet potatoes, cauliflower, vegetable broth, onion powder, parika and garlic powder. Bring to a boil.
- Reduce heat to low and simmer, about 25 minutes, until a fork can easily pierce the sweet potatoes.
- Using a mixer foot (you can also transfer it to a mixer), crush the soup by adding the tahini and the whole peeled lime.
- Mix until smooth.
- When ready to serve, place the spinach in the bottom of the bowls, pour the soup over the spinach and garnish with ground pepper, pumpkin seeds and sprouts.
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