Soup in the spring seems like a contradiction. But, especially when you live North like I do, chilly spring days still happen.
But, I promise you, the combination of lemon with tahini and vegetables won’t make you feel like autumn.
I stumbled on the idea of putting tahini in soup when I was surfing Pinterest. Using all ingredients I had in my cupboard, I came up with this quick and easy soup that my kids LOVE. So, it’s become a staple in our house recently.
Make sure to add the kick of the crushed red pepper. And in my kitchen, the more lemon the better.
Enjoy!
Lemon, White Bean & Tahini Soup
This spring inspired soup combines classic vegetables with white beans and the secret ingredient of tahini. Add lemon juice and red pepper flakes to it for some heat.
Ingredients
- 2 tbsp olive oil
- 1 onion white or yellow
- 2 cups carrots sliced
- 2 cups celery chopped
- 4 cups chicken stock or vegetable stock
- 2 cans white beans (great northern or chickpea)
- 1 tbsp tahini
- 1 lemon juiced
- 1 tsp red pepper flakes (to taste)
- 1 tsp thyme dried or fresh
- Salt & Pepper to taste
Instructions
- Heat the olive oil at the bottom of a stock pot on medium high and add chopped onion until translucent.
- Add chopped carrots and celery until cooked halfway through
- Add chicken stock (and optional 1 cup of water) and turn the heat down to more of a medium heat.
- Rinse white beans if you're using canned and add to the soup.
- Stir in tahini, lemon juice, red pepper flakes, thyme, salt and pepper.
- Let simmer for about 20-30 minutes until all flavors combine. Then serve hot!
