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Green Spinach and Tahini Soup [Vegan]
This wonderful soup comes together in about 15 minutes once all your ingredients are prepped. The tahini adds creaminess and a bit of body, but doesn't overpower the soup!
Ingredients You Need for Green Spinach and Tahini Soup [Vegan]
How to Prepare Green Spinach and Tahini Soup [Vegan]
- Place a medium-sized pot over medium heat and add the coconut oil. Swirl to melt, then add the diced onion. Saute for a few minutes, then add diced celery, garlic, salt and ground pepper. Cook for a few more minutes until softened. Add the water and apple cider vinegar and bring to a simmer.
- Once simmering, add the parsley, baby spinach and celery leaves and stir. Once the greens have wilted, remove from heat. Puree using a hand blender, or transfer (in batches, if necessary) to a blender and blend until completely smooth. Add tahini, blend again, and taste - add extra salt (I generally add another 1/4 teaspoon), pepper, or tahini to taste. It should be balanced, light and slightly salty and you should be able to taste the pepper.
- As the soup comes to a simmer, heat a small pan to medium high for the mushrooms (optional). Add oil, sliced shiitakes, and salt and stir. Let the mushrooms sit in the pan without stirring for 2 minutes, then stir and leave to sear for another 1-2 minutes. Reduce heat to low until ready to use.
- To serve, ladle soup into bowls. Carefully garnish with herbs, pea shoots, sauteed shiitake mushrooms, hemp hearts and extra black pepper.
Notes
Leftovers keep well refrigerated for 3 days. Reheat gently to serve. Enjoy!
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