Beet & Tahini Soup with Pine Nut Za'atar

 

 

Serves 6
Preparation Time: approx 1 hour

Cooking Time: 30-40 minutes

 
This soup is not only impressive to serve but tastes absolutely sensational!

I am so excited by the recipes sourced from an inspiring lady called Andrea, who is an organic farmer from Oregan, USA - and have cooked this recipe the first time with Golden Beetroots and then Purple Beetroots.  

 

It is stunningly tasty and Za'atar is the most wonderful Middle Eastern spice which adds a delicious taste to a variety of dishes - have a look at her website - Dishing up the Dirt for further inspiration.

Ingredients
 

• 2 tablespoons coconut oil

• 2 large leeks, roughly chopped, white and light green parts only

• 1 large Spanish onion, diced

• 4-6 cloves of garlic minced

• 1/4 teaspoon ground coriander

• 1 heaped teaspoon ground cumin

• small pinch of cayenne pepper (optional)

• 3 medium sized purple beetroots, scrubbed and cut into 1/2 inch chunks

• 1¼ litres / 4-5 cups vegetable stock

• 1 cup full fat coconut milk 

• Sea Salt

• Freshly ground black pepper

 

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For the Tahini Sauce:

 

• 2 cloves of garlic, minced

• 1/4 teaspoon fine sea salt

• 1/2 teaspoon ground allspice

• 1/4 cup tahini

• 3 tablespoons fresh lemon juice, you mare require more according to taste

• 2 tablespoon olive oil

• Pinch of black pepper

• 4 tablespoons water

 

 

Pine Nut Za’atar Garnish:

 

• ¼ cup pine nuts, lightly toasted

• 3 Tablespoons za’atar

• Fresh chopped parsley

 

 

 

Method

1.   Heat the coconut oil in a large pot over medium heat. Add the leek and onion and cook until beginning to soften. About 5 minutes.

2.   Add the garlic, coriander, cumin and cayenne pepper. Cook until fragrant, stirring often. About 3 minutes.

3.   Stir in the beets and add the broth. Bring to a boil. Reduce heat and simmer until the beets are tender and cooked through. About 25 minutes.

4.   Carefully puree the soup with an immersion blender (or in batches transfer the soup to a blender).

5.   Stir in the coconut milk and season to taste with salt and pepper. Taste test and adjust seasonings if need be.

6.   While soup cooks prepare the tahini sauce. Combine all the ingredients and whisk until smooth. This works best with an immersion blender. Taste test and adjust seasonings as need be.

7.   Mix the toasted pine nuts with the za’atar in a shallow bowl.

8.  Divide the soup among bowls. Drizzle with the tahini and top each bowl with a tablespoon of the pine nut mixture. Add minced parsley and enjoy!   We served this with hot olive Ciabatta bread.