This creamy tahini and lemon-asparagus soup is a bright and tasty dish that combines fresh asparagus with the rich flavor of tahini. It’s both healthy and comforting!
Making it is easy: simply blend all the ingredients together, and voilà! I can’t help but smile at the thought of a warm bowl on a chilly day. 🍲
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is key for this soup’s flavor. If you can’t find it, look for frozen asparagus. Frozen veggies can be just as nutritious and save prep time!
Tahini: This sesame paste adds creaminess and a nutty flavor. If you’re avoiding sesame, try sunflower seed butter or even almond butter as a substitute for a different yet tasty twist.
Coconut Milk or Cream: This is optional but gives a rich texture. You can use regular dairy cream or even a plant-based alternative like cashew cream if coconut isn’t your thing.
Potato: This ingredient adds creaminess to the soup. If you’re aiming for a low-carb option, you could replace it with cauliflower for a similar creamy texture without the extra carbs.
How Can I Make My Soup Extra Creamy and Smooth?
The secret to a silky soup lies in the blending technique. Use an immersion blender for ease and less mess. If you’re using a stand blender, let the soup cool slightly before blending and work in batches to prevent spills.
- Blend until completely smooth for that creamy texture.
- Consider adding the tahini and coconut milk after blending for a better incorporation.
Also, warming the soup gently after blending lets the flavors meld beautifully without boiling, which can alter the fresh taste. Enjoy your creamy creation!
How to Make Creamy Tahini and Lemon-Asparagus Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) fresh asparagus, trimmed and chopped (save some tips for garnish)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) vegetable broth
- 1/2 cup tahini
- 1 lemon (juice and zest)
- 1 medium potato, peeled and diced (for creaminess)
- 1/2 cup coconut milk or cream (optional, for extra creaminess)
- Salt and black pepper to taste
For Garnish:
- Fresh herbs (such as dill or parsley)
- Lemon slices or zest
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prep and around 30 minutes to cook. In total, you’ll spend about 40 minutes from start to finish, including cooking and blending to achieve that creamy goodness!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating olive oil in a large pot over medium heat. Add your chopped onion and sauté for about 5 minutes, until it becomes translucent and fragrant. Next, add in the minced garlic and cook for another minute until it smells delicious!
2. Add the Vegetables:
Add the chopped asparagus (save those tips for later!) and the diced potato to the pot. Stir everything together to ensure the veggies are well combined with the onion and garlic.
3. Cook the Soup:
Pour in the vegetable broth and bring it all to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes. You want the asparagus and potato to be tender enough for blending.
4. Prepare the Garnish:
While the soup is simmering, take your reserved asparagus tips and blanch them in boiling water for 1-2 minutes, or until they are bright green and tender-crisp. Drain them and set aside for later garnish.
5. Blend the Soup:
Once the vegetables are tender, use an immersion blender or your regular blender (in batches if necessary) to puree the soup until it’s nice and smooth. This is where the creaminess comes into play!
6. Mix in the Creaminess:
Stir in the tahini, lemon juice, and lemon zest to add that invigorating flavor. If you’re using coconut milk or cream, add it now for an extra velvety texture. Taste your soup and season it with salt and black pepper as desired.
7. Warm It Up:
Gently warm the soup over low heat, but be careful not to boil it! Adjust the seasoning if needed to make sure it’s just right.
8. Serve and Garnish:
Time to enjoy! Serve the soup hot, garnished with those lovely blanched asparagus tips, a sprinkle of fresh herbs, a drizzle of tahini or cream, and a few lemon slices or zest for that extra zing. Dive into your vibrant, creamy soup!
This soup is rich, flavorful, and packed with nutrition—perfect as a starter or light meal. Enjoy every comforting spoonful!
Can I Use Frozen Asparagus Instead of Fresh?
Absolutely! Frozen asparagus can be a great time-saver and is often just as nutritious as fresh. Simply add it directly to the pot without thawing, and adjust cooking time as needed until it’s tender.
Can I Substitute the Tahini?
If tahini isn’t available or you have a sesame allergy, you can use sunflower seed butter or almond butter for a similar creamy texture and nutty flavor. Just keep in mind that it will alter the taste slightly!
How Should Leftovers Be Stored?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove, adding a splash of vegetable broth or coconut milk if needed to adjust the consistency.
What Can I Serve This Soup With?
This soup pairs beautifully with crusty bread or a light salad for a complete meal. It also works well as a starter to accompany grilled items or roasted vegetables.
