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4.9 from 219 votes

Tahini & Lemon Asparagus Soup

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Course: Soup
Cuisine: International

Ingredients

  • 1 ½ tablespoons extra virgin olive oil
  • 2 garlic cloves roughly chopped
  • 1 lb asparagus woody ends trimmed and cut into 1-inch pieces
  • 2 ½ cups low-sodium vegetable broth or filtered water
  • 1/4 cup fresh chives
  • 2 2-inch pieces lemon peels
  • 1/4 cup tahini paste
  • 1 tablespoon fresh lemon juice
  • sea salt & fresh pepper

Instructions

    Cup of Yum
  1. Heat a large soup pot over medium heat.
  2. Once hot, add the olive oil and onion, stir and cook for 2-3 minutes, until soft and translucent.
  3. Add the garlic, stir and cook for 30 seconds.
  4. Add the asparagus and cook for 1 minute, then add the broth (or water), chives, and lemon peels.
  5. Bring soup to a boil, then turn heat down to a simmer and cook until the asparagus is tender, about 10-15 minutes. remove soup from heat and let sit for 10 minutes.
  6. Carefully transfer soup to an upright blender, add the tahini paste and lemon juice.
  7. Blend on high for 1 minute, until smooth and creamy. taste and adjust salt and/or lemon juice.
  8. Return the soup back to the soup pot and bring to a simmer. garnish and serve hot.

Notes