Warm, creamy, and packed with flavor, this vegan broccoli tahini soup is the ultimate cozy winter recipe. Naturally gluten and dairy-free, it’s a healthy yet satisfying way to enjoy your greens all season long!
Looking for more cozy soups? Try my Jerusalem artichoke soup and butter bean soup, too.
During the coldest weeks of winter, no matter how hard I try, I can’t seem to stay warm. I have a little space heater under my desk; it’s constantly on “high”, blowing warm air directly onto my sock-covered feet. I sip tea all day long and snuggle inside my sweater, dreaming about that Mediterranean vacation I took with my husband several summers ago. When fall arrives, I am always excited to welcome back the cold. I looked forward to the rain, the clouds, and that brief (and relatively mild) change of season we experience here in Southern California. But by the middle of winter, I’m more than ready for spring… it can’t get here fast enough!
The good news about soup weather is that it coaxes me into testing new recipes. I dream up soups all year long, even when it’s hot outside. I have a notebook where I scribble down recipe inspiration, and it’s full of soup ideas. Recently, I looked in the notebook and noticed a scribble I made several months ago:
Broccoli soup, thickened with potatoes. Tahini??
The idea may have occurred to me after making a batch of my Autumn Sweet Potato Soup, which is enhanced by peanut butter. If peanut butter can add richness and creaminess to soup, why not tahini (which is essentially sesame butter, or paste)? I decided to play around using up some ingredients I had in the fridge… broccoli, onion, garlic, a parsnip, and some fresh dill. After spicing it just so, I served a bowl to my husband. I didn’t expect to nail it on the first try, but he was thrilled. After two bowlfuls, he declared it one of his new favorites. I like it too. We’re trying to work more vegetables into our winter diet, and this soup is a perfect way to get our healthy cruciferous greens. It’s vegan, gluten-free, and dairy-free, yet also creamy and filling.
The soup is rich in protein and calcium thanks to the tahini paste. It’s health food that doesn’t really taste like health food. Think of it like a vegan cream of broccoli soup. I’m sure I’ll be making this one a few more times before soup season comes to a close.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Oil – I highly recommend using extra virgin olive oil. An excellent source of omega fats, it adds richness and helps soften the veggies.
- Onion and Garlic – These create a sweet, savory, pungent flavor base for the soup.
- Russet Potatoes and Parsnips – These add extra nutrients and fiber, along with a subtle sweetness. They also help thicken the soup without the need for dairy. For a thinner, more appetizer-like soup, reduce the amount of potatoes included.
- Vegetable Broth – I recommend using low-sodium broth so that you have better control over the flavor. If keeping this recipe vegan isn’t a concern, chicken broth also works.
- Broccoli – Use fresh whole heads of broccoli or pre-chopped broccoli florets. If needed, frozen broccoli will also work. Just be sure to thaw and drain it first, and adjust the cooking time as needed.
- Herbs and Spices – Bay leaves, fresh dill, cumin, cinnamon, cayenne pepper, cardamom, salt, and pepper create a rich, savory, herbaceous flavor with a subtle kick of heat.
- Tahini Paste – The star of the show! Use plain tahini paste made from raw sesame seeds for the best results. Use leftovers to make tahini sauce and tahini waffles, too.
How to Make Broccoli Tahini Soup
- Sauté. Heat the oil in a large pot over medium heat, and sauté the onion until softened. Then, add the garlic, and continue to sauté just until fragrant.
- Simmer. Stir in the potatoes, parsnip, and bay leaves. Then, pour in the broth, and bring the liquid to a boil. Simmer until the veggies are fork-tender.
- Prepare the broccoli. Place the broccoli florets in a food processor, and pulse to achieve tiny pieces. Alternatively, chop the broccoli by hand.
- Combine. Remove the bay leaves from the pot, and stir in the broccoli and seasonings. Simmer to soften the broccoli, and season to taste.
- Blend. Remove the pot from the heat, and stir in tahini paste. Then, use an immersion blender to puree the mixture until creamy. You can also use a blender. Just let the soup cool slightly, work in batches, and leave space at the top of the blender to prevent the soup from splattering!
- Serve. Portion the tahini soup into bowls, garnish with fresh dill, and enjoy warm.
Creamy Broccoli Tahini Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, minced
- 2 teaspoons crushed garlic
- 1 1/2 pounds russet potatoes, peeled and diced (about 3 medium potatoes)
- 5-6 ounces parsnip, peeled and chopped
- 2 bay leaves
- 8 cups vegetable broth
- 1 pound broccoli florets (about 3 heads of broccoli- if weighing with stems, 1 1/2 lbs)
- 1/4 cup chopped fresh dill
- 3/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (if sensitive to spice, use just a pinch)
- Pinch cardamom
- Salt and pepper
- 1/2 cup tahini paste (from raw seeds is best)
- Fresh dill for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium. Add the minced onion and saute for about 10 minutes, till softened. Add the garlic and saute for another 2 minutes till fragrant.
- Stir in the diced russet potatoes, parsnip, and bay leaves. Cover the ingredients with vegetable broth, stir, and bring to a boil.Let the ingredients simmer for about 20 minutes till the potatoes and parsnips are soft.
- Meanwhile, remove the broccoli florets from their stems (you should end up with about 1 lb of florets) and place them into a food processor. Pulse till the florets have been chopped into tiny pieces. If you have a smaller food processor, you may have to do this in batches. You can also chop the broccoli by hand, but make sure it is chopped very fine– this will speed cooking time, ensuring that the broccoli stays green and retains its vitamins.
- When the potatoes and parsnip have softened, remove the bay leaves. Add the chopped broccoli florets to the soup along with the chopped dill, cumin, cinnamon, cayenne and cardamom. If you’re sensitive to spice, add the cayenne with care– it’s spicy! Using 1/4 tsp as the recipe suggests will give it a slight kick, which I really like. Bring the soup back to a simmer for about 5 minutes till the broccoli has softened. While the broccoli cooks, season with salt and pepper to taste. I use about 3/4 tsp of salt and a dash of pepper, more or less, depending on how salty my vegetable broth is.
- As soon as the broccoli softens, remove from heat. Stir in 1/2 cup tahini paste till smooth.Use an immersion blender to blend the soup till it's pureed and creamy. Serve hot. Garnish each bowl with a small sprig of fresh dill, if desired.
- Notes: for a slightly thinner, more appetizer-like soup texture, reduce 1 1/2 lbs of potatoes to 1 lb of potatoes. If you aren’t worried about keeping the soup vegan, you can use chicken broth in the place of vegetable broth. For those who don’t have an issue with gluten, I highly recommend serving the soup in a sourdough bowl, or stirring in a few toasted sourdough pieces to soak up the soup. Delish!
NOTES
Nutrition
tried this recipe?
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FAQs
For those who don’t have to avoid gluten, I highly recommend serving this soup in a bread bowl or stirring in a few pieces of sourdough to soak up all the broth. Then, add a kale Caesar salad. Or, enjoy the soup as a side dish or appetizer with main courses such as vegetarian stuffed eggplant, stuffed cabbage leaves, or smoky panko schnitzel bites.
Store cooled soup in an airtight container in the refrigerator for up to 4–5 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if it thickens.
Yes! Allow the soup to cool completely, then transfer to freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, and stir well to bring back its creamy consistency.
FABULOUS PLAIN AND SIMPLY……
Interesting and tasty soup. I had to sub carrots for the parsnips which aren’t available, but otherwise I actually had all the other ingredients on hand.
Excellent! I over looked a few ingredients while shopping. I forgot parsnips so substituted with more potato’s and carrots. I also couldn’t find the cardamom and cumin (swear I had a ton) so I used Garam Masala (coriander, cumin, black pepper, cardamom and cinnamon). I’m sure the amounts were not exact but that’s what I had at the time. I also had to leave out the onion which I would not recommend doing as onion adds such beautiful flavor but my digestive system is recovering and sadly onions are one of the foods I can’t tolerate. I love finding a good, healthy and hearty vegan recipe. Thank you for sharing! I will be making again 🙂
Glad you liked it Desiree! Thank you for sharing your modifications.
A fantastic recipe. My husband and I love cooking with only fresh ingredients. The more I cook in the kitchen, the better my pantry is: always stocked with tahini paste and broth, and the fridge always stocked with fresh produce. When I get busy, it’s wonderful to make something like this to sustain us throughout the week. Simple, easy, fabulous. Thank you.
I tried this today. substituted potatoes with fresh yucca, and added some ginger for extra spice. i also added bit of cloves. It was yummy!
Hi, I love broccoli and tahini – but potatoes and parsnips not so much – any tips for substitutions? I saw carrots might work for parsnips – ideas for potatoes? Thanks!
You can try subbing turnips for the potatoes.
This soup is tasty and satisfying. I had lots of broccoli, potatoes and tahini on hand so I made the recipe. It was delicious and even my broccoli-hating husband said it was the best broccoli soup he had ever had….Wow! I did use chicken broth and had to leave out the cinnamon, still good. Thanks for a great recipe.
Made this tonight for dinner. Overall a very easy dish to prepare. I made it with vegetable broth, which was very dark. Next time I may use chicken broth for aesthetics. I doubled the cayenne because we like a little more spice. It was very tasty, and I will make again. Next time, I may add a squeeze of lemon or lime to my bowl. Thanks for a great recipe!