Step 1
Heat the oil in a heavy bottom pan and cook the onion and garlic over medium-high heat until they begin to soften up, about 5 minutes. Stir in the za’atar, broccoli and potatoes and coat the veggies in the spice mixture. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.

Step 2
While the soup simmers prepare the tahini sauce. Combine all the ingredients for the sauce and whisk until completely smooth and creamy. This works best with a small food processor, immersion blender, or regular blender. Taste for seasonings and adjust as needed. If the sauce is too thick add a touch more water.

Step 3
Once the soup has simmered for 25 minutes and the veggies are tender use an immersion blender to puree the soup until completely smooth and creamy. Alternately (and my preferred method) transfer the soup to a high speed blender (you may have to do this in batches) and puree until smooth (see note). Season the soup with salt and freshly ground black pepper. Taste for seasonings and keep on low heat until ready to serve.

Step 4
Divide the soup between bowls. Drizzle each bowl with a few tablespoons of the tahini sauce and garnish with parsley and pine nuts.

Notes

• I prefer pureeing creamy soups in a high powered blender because I’ve found it results in a smoother texture than with a stick blender
• Store extra tahini sauce in an airtight container in the fridge for 5 days

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.