p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Veggie Tahini Soup

with 2 comments


My friend Sarah has never quite forgiven me for telling her a couple of years ago that soup is insanely easy to make: she ended up having a tasteless oily boullion disaster that night that was by all accounts pretty traumatizing. I stick by my claims even so, more or less, but if you fly by the seat of your pants in making soup you do have to make sure you use flavourful vegetables and a sufficient blend of tasty seasonings. I can’t quite remember what I put in here, but I know there were tomatoes, rutabaga, carrot, cooked french lentils, veggie “chicken” stock, mild red chile peppers, tahini, nutritional yeast, and likely a bit of balsamic vinegar, salt or tamari, paprika, and probably some herbs like thyme or something. Then an immersion blender made it a partly creamy soup. It ended up being a pretty delicately flavoured vegetable soup that I can see being called a “country-style” creamy soup in a cookbook, with words like “humble” and “rustic” in the preamble.


Written by phdelicious

May 13, 2009 at 2:02 am

Posted in Meals

2 Responses

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  1. ahh! i love that the soup story went public! and i DID forgive you after we established that i am ridiculous and put like 50 bullion cubes in that hot mess (literal hot mess). your soup looks awesome, btw.


    May 13, 2009 at 3:03 am

  2. Yay! I always love it when the mentioned parties see my food blog shout-outs!
    “Hot mess” as a descriptor for soup. Priceless!


    May 13, 2009 at 3:50 am

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