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Roasted Broccoli Soup with Lemon Tahini Cream

Kristen Stevens | The Endless Meal
  • minutes
  • Serves 4

INGREDIENTS

1 tsp

Aleppo pepper

2 lb

Broccoli

1

Garlic clove, small

4

Garlic cloves

1

Lemon

1

Lemon, Juice from

1

Onion, large

1

Reserved broccoli florets

2

Russet potatoes, cut into cubes, about 13 ounces, small

6 cups

Stock

2 tbsp

Tahini

1 pinch

Cayenne

1/4 tsp

Sea salt

1 tbsp

Olive oil

1/2 tsp

Cumin

1 tbsp

Water