Broccoli, Leek & Butter Bean Soup with Tahini & Za'atar

Get into the halloween spirit with this spooky looking soup. Packed with green goodies, creamy butter beans and topped with silky tahini and fragrant herbs.

Ingredients

Makes: 2 servings

  • 1/2 large broccoli (or 1 small)

  • 1 leek

  • 1/3 bag fresh spinach

  • 400g can butter beans (reserve some for toppings)

  • 600ml veg stock

  • Salt & pepper

  • A few sprigs of fresh thyme

  • 1 tsp fresh parsley, chopped

  • 2 tsp za’atar (alternatively, use ground thyme & oregano)

  • 1 tsp sesame seeds

  • 1 tbsp tahini

  • Pine nuts (as a garnish)

Method

  1. Heat olive oil in a large saucepan and bring to a medium heat. Add the chopped leeks and fry until softened - about 7 minutes.

  2. Meanwhile, steam the broccoli in either a pan or for a speedy option, in the microwave until softened.

  3. Add the broccoli to the pan and stir - add a pinch of salt.

  4. Add half the stock and the spinach and stir. Add the remaining stock, judging by eye to your preferred consistency.

  5. Add the butter beans, parsley, fresh thyme leaves and black pepper. Stir to combine. Bring to a boil then reduce to a simmer for 5 minutes.

  6. Remove the pan from the heat and pour the mixture into a large deep bowl.

  7. Using a pulper, blitz the mixture until smooth, or to your desired consistency. Season to taste.

  8. Serve in bowls and top with the leftover butter beans, a generous drizzle of tahini and the za’atar. Sprinkle over some toasted sesame seeds and pine nuts for a bit of crunch.

Credit: Hannah Wilding (@hans.hungry)

Ayse HincalComment