Spiced Tomato and Tahini Soup (vegan)

Spiced Tomato and Tahini Soup (vegan)

If you are looking for a creamy plant based tomato soup then this spiced tahini and tomato soup is definitely a recipe to try! It's full of flavour, easy to make and healthy too.

Course Light Meal, Starter

Cuisine International, vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 107kcal

Author Corina Blum

Equipment

Blender

Ingredients

1 onion peeled and cut into wedges
550 g tomatoes quartered
1 red pepper cut into large chunks
1-4 garlic cloves not peeled, but the end cut off
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon chilli powder
½ teaspoon turmeric
½ teaspoon mixed herbs
1 tablespoon olive oil
500 ml vegetable stock
1 tablespoon tahini
1 lemon

Instructions

Preheat the oven to 200℃
Prepare the vegetables and put them on a baking tray. Scatter over the herbs, spices and oil then mix them together.
Bake in the oven for about 20 minutes.
Squeeze the garlic cloves out of their skins. Put all the vegetables in a blender along with the stock and tahini. Blitz till smooth.
If the stock is hot you can serve the soup immediately. If you used cold stock then transfer the soup to a pan and heat through before serving.
Squeeze the lemon juice onto the soup for taste when serving. I also like to add a little black pepper.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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