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