first, how are you?
we are good. hunkered down. trying not to get too anxious and scared of what the unknown is. but we and our loved ones are safe and healthy, and that’s all i can ask for at the moment. i just pray that you and the ones you hold dear are in good health.
i’m trying to be positive and optimistic, but the harsh reality of what is happening on a minute-to-minute basis is paralyzing for me at times. as i’m sure it is for you as well. here at home, we’re doing the best we can to care for our 2 little boys and keep them busy. lots of little art projects, coloring books, walks outside, playing in our small garden area - all the things.
i’ve always known that i’ve been privileged to have the ability to shop where i want, and buy fresh ingredients when need be. i’ve never been one to rely heavily on pantry goods to make a meal. every time we’ve gone to the store for our normal groceries the shelves are empty. no baking supplies, frozen goods are mostly gone as well. we’ve had some luck with jarred/canned goods and produce, but sh*t is crazy out there and the amount of food anxiety consumption is pretty scary.
my attempt here is give you realistic recipes you can lean on and use on an every day basis. recipes in which you can swap ingredients you have on hand. this soup is nourishing and delicious. there’s a good amount of plant-based protein, greens and fiber, and tahini serves as your fat. you could certainly add more herbs if you have them, swap the broccoli for cauliflower - use frozen veg if that’s what you have. it’s basically a one-fits-all kinda soup :). only downside might be, if you’re home with little ones this may be a project (i am not getting any work/cooking in currently!), especially if your significant other is working too. mark it for the weekend or perhaps an evening if you like cooking at the end of the day to unwind.
living for right now. day by day, and enjoying the time i get to spend with my little ones and husband. heartfelt love and blessings to you all. see you soon! xo!
creamy white bean, broccoli & tahini soup | v & gf
NOTES -
broccoli can be swapped for frozen broccoli if need be, or fresh or frozen cauliflower.
i use spinach in the recipe, but greens like kale, chard, or even the tops of beets would be great here. additionally, frozen spinach is a good substitute.
if you don’t have tahini - swap in 1/2 cup coconut milk, a 1/4 cup soaked cashews. you could even use a dairy-free cream cheese to achieve a similar creaminess (kite hill would be my pick), or a dairy-based milk or cream if you’re not dairy-free/vegan.
print the recipe
| makes 4-6 servings |
2 tablespoons avocado oil (or another neutral oil)
1 onion, diced
3 cloves garlic, minced
3 cups low-sodium organic vegetable stock or organic chicken stock (you could also use bone broth)
1 head broccoli, cut into florets
2 bay leaves
2 15 ounce cans cannellini beans, drained and rinsed
2 cups spinach (fresh or frozen)
1/4 cup tahini
fine sea salt
fresh pepper
juice from 1/2 lemon
toppings (optional):
tahini sauce
cooked cannellini beans
toasted sesame seeds
extra virgin olive oil
sumac
ground pepper
method
heat a soup pot or large dutch oven over medium heat. add the oil, once hot add the onion and saute until soft and translucent, about 6-7 minutes. add the garlic and stir, cook until fragrant, about 40 seconds. add the stock (or bone broth), bay leaves, and broccoli florets. bring to a simmer, cover and cook until broccoli is tender, about 7-8 minutes. add the beans and spinach, stir and remove from heat. let the soup cool a bit, about 10 minutes.
in batches add the soup to a blender, add the tahini and whiz on high until the soup is smooth and creamy. pour the soup back in the pot and heat.
add the lemon juice and stir. season with salt and pepper, stir once again and taste. adjust the seasonings if necessary.
serve soup hot, add any toppings you like: tahini sauce, olive oil, toasted sesame seeds, etc. soup can be stored in the refrigerator for up to 1 week, or frozen for up to 2 months.
