This creamy tahini and lemon-asparagus soup is a refreshing bowl of goodness! It’s smooth, zesty, and packed with healthy ingredients like asparagus and tahini, making it a delightful dish.
Who knew soup could be so fancy yet simple? I love pairing it with crusty bread for dipping. If you’re feeling adventurous, a sprinkle of chili flakes adds a nice kick! 🌱
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is essential here for its unique flavor. If it’s not available, broccoli or green beans can be good alternatives, though the taste will change a bit.
Tahini: This sesame paste adds creaminess and a nutty flavor. If you’re allergic to sesame or can’t find it, sunflower seed butter works as a great substitute.
Coconut Milk or Heavy Cream: For a dairy-free option, coconut milk is perfect, giving a nice richness. If you’re not dairy-free, heavy cream makes it wonderfully luscious, but half and half is a lighter choice if you prefer.
Lemon: This gives a bright, tangy taste. If out of lemons, lime juice can provide a similar zesty flavor, though it’s a bit sharper. Don’t skip the zest; it’s where much of the flavor resides!
What’s the Best Way to Blend the Soup Smoothly?
Blending the soup until smooth is key for a creamy texture. If using an immersion blender, keep it close to the bottom for even mixing. If using a regular blender, allow the soup to cool slightly before blending in batches to avoid hot splashes. Fill the blender only halfway and let steam escape.
- Blend until completely smooth, adjusting the consistency with extra vegetable broth if it’s too thick.
- For an even silkier finish, strain the blended soup through a fine-mesh sieve after blending.
How Do I Get the Asparagus Tips Just Right?
Steaming or blanching the asparagus tips is important to keep them bright and flavorful. Set a timer when cooking them so they don’t overcook. You want them tender but still crisp for that delightful texture contrast when garnishing the soup.
- Place them in boiling water for about 2-3 minutes, then immediately transfer to ice water or a colander to stop the cooking.
- This quick method helps to enhance the vibrant green color and maintain crunchiness.
How to Make Creamy Tahini and Lemon-Asparagus Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) fresh asparagus, trimmed and cut into two parts (keep tips separate)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup tahini
- 1 lemon (zest and juice)
- 1/2 cup coconut milk or heavy cream
- Salt and pepper to taste
- 1 teaspoon ground cumin (optional)
For Garnish:
- Thin slices of lemon
- Chopped fresh herbs (such as parsley or green onions)
- Crushed pink peppercorn or chili flakes (optional)
How Much Time Will You Need?
This delightful soup takes about 15 minutes of prep and will cook for roughly 20 minutes, giving you a total of about 35 minutes from start to finish. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and sauté it for about 5 minutes or until it becomes translucent. Next, toss in the minced garlic and let it cook for just 1 minute until you can smell that wonderful aroma.
2. Cook the Asparagus:
Add the asparagus stalks (remember, keep the tips separate for later!) to the pot and sauté them for about 3-4 minutes. We want them to start softening but not lose their crunch just yet!
3. Add Broth and Simmer:
Now, pour in the vegetable broth. Bring everything to a boil, then reduce the heat and let it simmer for about 10-12 minutes, or until the asparagus is tender. This step lets all those flavors mingle together!
4. Blend the Soup:
Once your asparagus is nice and tender, remove the pot from the heat. Using either an immersion blender or a standard blender (in batches), blend the soup until it’s smooth and creamy. If it’s too thick, you can add a bit more broth to reach your desired consistency.
5. Incorporate Tahini and Lemon:
Return the blended soup to low heat. Stir in the tahini, lemon zest, lemon juice, and coconut milk or heavy cream. Season it with salt, pepper, and cumin if you’re using it. Mix everything together well and let it warm through without boiling—we want it comforting and creamy!
6. Prepare the Asparagus Tips:
While the soup is heating, it’s time to prepare those reserved asparagus tips. Quickly steam or blanch them for about 2-3 minutes until they are just tender yet still bright green. This will keep them vibrant and crunchy for your garnish.
7. Serve and Garnish:
Now, it’s time to ladle the soup into bowls. Garnish with those lovely asparagus tips, thin slices of lemon, and fresh herbs. If you like a little kick, sprinkle some crushed pink peppercorn or chili flakes on top for extra flavor and color!
8. Enjoy!
Serve the soup warm and savor the refreshing, creamy, and tangy flavors of this delicious lemon-asparagus tahini creation. Enjoy every spoonful!
Can I Use Frozen Asparagus Instead of Fresh?
Yes! Frozen asparagus works well in this soup. Just add it directly to the pot without thawing, but keep an eye on the cooking time, as it may cook slightly faster than fresh asparagus.
How Can I Make This Soup Vegan?
This recipe is already vegan-friendly when using coconut milk instead of heavy cream and keeping all other ingredients plant-based. Just ensure your vegetable broth is also vegan.
Can I Store Leftovers and How Long Will They Last?
Absolutely! Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to restore its creamy consistency.
What Other Herbs Can I Use for Garnish?
Feel free to get creative! Fresh dill, chives, or basil can also add a wonderful flavor to your garnish. Just use what you have on hand or what you enjoy the most!
