Tahini soup with garlic & lemon oil and za’atar
This tahini soup is just what you need when you’re craving something warm and comforting. The tahini provides a creamy, nutty base that tastes deliciously rich without being heavy.
The finishing touch
What makes this soup truly special is the finishing touch. A generous dash of garlic& lemon oil adds freshness and zest, making everything just that little bit lighter. The za’atar – that delicious Arabic spice mix with thyme, sumac and sesame – adds warmth and depth. Simply sprinkle it over the soup and you’re done.
Simple and good
The combination works surprisingly well: the creaminess of tahini, the brightness of lemon, and that aromatic za’atar that brings everything together. It’s a soup that fills you up without weighing you down, with flavours that really have something to say.
This tahini soup works well as a starter or as an intermediate course in a menu. Add some roasted vegetables and leftover pasta, for example, and you have a delicious main course soup.
Tahini soup with garlic & lemon oil and za’atar
Equipment
- 1 handmixer
Ingredients
for the soup
- 4 el olive oil
- 1 ui, approx. 100 g chopped
- 200 g cubed celeriac
- 80 g leek, sliced into rings the white part
- 20 g fresh ginger grated
- 1 tl cumin powder
- 1 tl fennel seed ground or crushed
- 4 el cooked chickpeas
- 750 ml water
- 250 ml plant-based milk
- 1 tbsp light miso
- salt
- 4 el white tahini
for the lemon oil
- 6 el olive oil
- 2 cloves garlic
- 1 tl chiliflakes
- 1 lemon, its zest
- 1 tl za'atar
Instructions
for the soup
- Heat the olive oil in a heavy-bottomed soup pan and fry the onion, leek and celeriac over medium heat for about 10 minutes, but try to prevent them from browning as much as possible.4 el olive oil, 1 ui, approx. 100 g, 200 g cubed celeriac, 80 g leek, sliced into rings
- Add ginger, cumin powder and fennel seeds and fry for another minute, then add the cooked chickpeas, water, plant-based milk, miso and salt and bring to the boil.20 g fresh ginger, 1 tl cumin powder, 1 tl fennel seed, 4 el cooked chickpeas, 750 ml water, 250 ml plant-based milk, salt
- simmer gently for 30 minutes with the lid on the pan
- Blend the soup with a hand blender, add the tahini and blend until smooth and creamy. Season to taste with salt and a little pepper.4 el white tahini
for the lemon oil
- Grate the lemon zest (only the yellow part) and slice the garlic cloves thinly.1 lemon, its zest, 2 cloves garlic
- Heat the oil in a small frying pan or saucepan, add the lemon zest, garlic slices and chilli flakes and fry gently so that all the aromas are released.6 el olive oil, 1 tl chiliflakes
Serving
- Heat the soup thoroughly, stirring well to prevent it from sticking.
- Ladle the soup into bowls or soup plates, drizzle with lemon oil, sprinkle with za'atar and serve with bread such as focaccia, baguette, pita or Turkish bread.1 tl za'atar
