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.
Lemon, White Bean & Tahini Soup
- 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
- 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!