We get a veeeeery small weather window for soup and tracky dacks here in Dubai, so when it happens I’m going to take full advantage. Now, while your tracky dacks might make you look like a hot mess on the outside, this bowl of green goodness will make your insides zen AF, because its chock full of healthful shit. The jizzle jazzle of tahina and zataar aren’t essential, but they do give an awesome level of flavour and makes you feel all Mastercheffy.
- 1 leek, white part only, sliced
- 1 clove garlic, crushed
- 1 head of broccoli (350g), cut into florets
- 1/2 head cauliflower (300g), cut into florets
- 2 handfuls kale, removed from stalk
- 2 handfuls baby spinach leaves
- 1.2 litre chicken or vegetable stock
- 1-2 teaspoons sea salt
- 1/4 teaspoon white pepper
- 2 tablespoons coconut oil
FOR THE TAHINA
- 1.5 tablespoons tahina
- 1 tablespoon lemon juice
- 1.5 tablespoons water
- Pinch sea salt
- Zataar for sprinkling, optional
- Heat the oil over medium heat in a large saucepan.
- Add the sliced leaks and garlic and sautéed gently to soften.
- Add the broccoli and cauliflower florets and pour over stock.
- Bring to a gentle simmer and half cover with lid. Continue to simmer until veg is cooked.
- Add in the kale and spinach leaves and cook for a minute or so until wilted.
- Pour soup into a food processor/blender and process until smooth.
- Pour back into saucepan, season with salt and pepper and heat back through for serving.
- Mix all tahina cream ingredients together in a bowl.
- Ladle into bowls, drizzle with tahina cream and top with zataar.