Zucchini Tahini Soup Recipe
Squash and Sesame Soup makes Summer-Fall Fusion Food
Late summer and early fall ensure a steady supply of fresh garden zucchini for this vegan soup, but blemished and out-of-season squashes work just as well. Zucchini Tahini Soup is not overbearing in flavour; its mild nature is a tribute to simple, fresh, complementary flavours.
Leave Zucchini Tahini Soup in a chunkier puree for a festive green and white apperance, or blend it more thoroughly for a classy presentation. Garnish with zucchini blossoms or add a punch of colour with a red chili or yellow bell pepper.
Pureed potatoes and tahini lend creaminess to the soup without adding dairy or extra fat. Feel free to add additional vegetables like celery, parsnips, or carrots.
Tahini (sesame seed paste) is available at bulk food stores and specialty markets, if not at the local grocery store. Many know its characteristic sesame taste and earthy-grey colour from hummous or the Middle Eastern candy called Halvah. The ingredients in tahini should be only "sesame seeds". Like natural peanut butter, the oil will rise to the top; stir before measuring. The flavour of tahini is mild and adds depth to the soup, as well as providing some healthy fats for a velvety-smooth taste.
Zucchini-Tahini Soup
- 2 Tbsp. extra-virgin olive oil
- 1 large onion, diced
- 2 large cloves garlic, minced or flattened with the edge of a large knife
- 8 cups veggie or vegetarian onion broth
- 3 medium potatoes, peeled if desired, diced
- 1 medium or large zucchini
- 1 (19 oz) can chickpeas (or 2 cups cooked chickpeas), drained and rinsed
- 2 Tbsp. tahini
- Salt and pepper to taste.
Directions:
- Heat oil in a large soup pot over medium heat.
- Add diced onion to post; stir well to coat with oil. Cook several minutes until onions become translucent.
- Add crushed, minced, or flattened garlic to the pot and stir well.
- Gently add vegetarian broth and diced potatoes.
- Hint: To save time, scrub potatoes well and do not peel. Many vitamins lie right below the skin. Chop vegetables into smaller cubes for faster cooking time.
- Slice zucchini lengthwise; rotate and slice lengthwise again. Dice and add to pot.
- Drain chickpeas and add to pot.
- Bring soup to the boil; reduce heat and simmer approximately 20-25 minutes.
- Swirl tahini into pot, if using. Stir well and remove pot from heat.
- Season to taste with salt and pepper.
- To puree soup, use an immersion blender in the pot (taking care not to splash hot soup) or cool soup to warm and blend in conventional blender until texture of a coarse puree is reached.
