Velouté de Brocolis, Crème Citron Tahini Zaatar

Ingredients

• 2 tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 medium Red Onion (thinly sliced)
• 2 cloves Garlic (crushed)
• 1 tsp Fresh Ginger (finely grated, optional)
• 2 heads Broccoli (florets plus peeled tender stem pieces)
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 piece Vegetable Bouillon Cube (crumbled, low‑sodium)
• ½ tsp Fine Herb Salt
• ¼ tsp Black Pepper
• 4 cups Water
• 400 ml Coconut Milk (full‑fat, one 400 ml can)
• 1 tsp Lemon Zest (zest of one untreated yellow lemon)
• 2 tbsp Lemon Juice (juice of half a lemon)
• 2 tbsp Water (for sauce)
• 2 tbsp Olive Oil (for sauce) (extra‑virgin)
• 2 tbsp Tahini (sesame paste, found in the bio aisle)
• 1 clove Garlic (pressed for sauce)
• 1 tsp Za'atar (Lebanese spice blend, purchased from davidvanille.com or specialty store)
• pinch Salt (for sauce)
• pinch Black Pepper (for sauce)

Instructions

1. Prepare Vegetables

   Slice the red onion thinly, crush the garlic cloves, grate a small amount of fresh ginger, trim the broccoli stems, peel the tender inner part and cut into bite‑size pieces, then separate the florets. Set aside.

   Time: PT10M

2. Sauté Aromatics

   Heat 2 tbsp olive oil in a large pot over medium heat. Add the sliced onion and crushed garlic, stir and sauté until the onion becomes translucent, about 5 minutes. Add the grated ginger and cook for another minute.

   Time: PT6M

   Temperature: Medium heat

3. Simmer Broccoli

   Add the broccoli florets and the peeled stem pieces to the pot, stir to coat with oil, then cover and let simmer for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: Medium‑low heat

4. Add Spices and Liquid

   Stir in ground cumin, ground coriander, crumbled vegetable bouillon cube, fine‑herb salt and black pepper. Pour in 4 cups water, cover and simmer for 12 minutes until the broccoli is just tender.

   Time: PT12M

   Temperature: Medium heat

5. Finish with Coconut Milk

   Stir in the coconut milk, cover again and simmer gently for another 12 minutes. The soup will become richer and slightly sweeter.

   Time: PT12M

   Temperature: Low heat

6. Blend to Velouté

   Remove the pot from heat. Using an immersion blender (or transfer to a countertop blender), puree the soup until completely smooth and velvety, about 2 minutes. Return to pot and keep warm.

   Time: PT2M

7. Prepare Lemon‑Tahini Sauce

   In a mixing bowl, combine the lemon zest, lemon juice, 2 tbsp water, 2 tbsp olive oil, 2 tbsp tahini, pressed garlic clove, za'atar, a pinch of salt and pepper. Whisk vigorously until the sauce thickens and becomes creamy.

   Time: PT10M

8. Plate and Garnish

   Ladle the hot velouté into bowls, drizzle a generous swirl of the lemon‑tahini sauce on top, garnish with a few reserved broccoli florets, a light dusting of za'atar and a final drizzle of olive oil. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

15 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Red Onion: Yellow onion
• Instead of Garlic: garlic paste
• Instead of Fresh Ginger: ground ginger (¼ tsp)
• Instead of Broccoli: Cauliflower
• Instead of Ground Cumin: ground coriander
• Instead of Ground Coriander: ground cumin
• Instead of Vegetable Bouillon Cube: vegetable stock powder
• Instead of Fine Herb Salt: regular sea salt
• Instead of Black Pepper: white pepper
• Instead of Coconut Milk: unsweetened almond milk
• Instead of Lemon Juice: lime juice
• Instead of Olive Oil (for sauce): vegetable oil
• Instead of Tahini: almond butter
• Instead of Garlic: garlic paste
• Instead of Za'atar: sumac and thyme blend

Equipment Needed

• Large Pot (Cocotte)
• Cutting Board
• Chef's Knife
• Microplane Grater
• Measuring Spoons
• Blender or Immersion Blender
• Mixing Bowl
• Whisk
• Zester
• Citrus Juicer (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Sauté the onion until translucent without browning the garlic
• Simmer the broccoli until just tender before adding coconut milk
• Blend the soup while it is still hot – use caution to avoid splatter
• Whisk the lemon‑tahini sauce until it thickens, adjusting water or tahini as needed

Chef Tips from the Video

• Toast the cumin and coriander briefly in the oil before adding liquids for deeper flavor
• Use a high‑quality, untreated lemon for zest to avoid bitterness
• Reserve a few broccoli florets before cooking for a bright garnish

Troubleshooting

Storage

Refrigerator: Store soup in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of water if it thickens.

Freezer: Freeze in freezer‑safe containers for up to 2 months. Thaw overnight in the fridge and reheat.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The velouté can be made a day ahead; reheat gently and stir in a splash of water if needed
• The lemon‑tahini sauce keeps refrigerated for up to 3 days; bring to room temperature and whisk before serving

Frequently Asked Questions