Ingredients

The following ingredients have 4 Servings
  • 2 lb broccoli (stems and florets chopped (see notes))
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt (divided)
  • 1 medium onion (sliced)
  • 1 lemon (sliced)
  • 6 cups stock (See notes)
  • 4 cloves garlic (peeled and smashed with the side of your knife)
  • 2 small russet potatoes (cut into cubes, about 13 ounces)
  • 1-2 teaspoons Aleppo pepper (depending on spice preference (or sub a pinch of cayenne))
  • ½ teaspoon cumin
  • 2 cups spinach
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 small garlic clove (finely minced)
  • ¼ teaspoon sea salt
  • 1 pinch cayenne
  • 1-2 tablespoons water (to thin)
  • Reserved broccoli florets, lemon slices, and Aleppo pepper (to serve)

Instruction

  • Preheat your oven to 400 degrees Fahrenheit. Toss the broccoli with the oil and 1 teaspoon of salt and spread it out in a single layer on a baking sheet.
  • Halfway through roasting the broccoli, add the onion and lemon slices to the baking sheet. When it's starting to brown in spots, remove it from the oven and set aside a few small pieces of broccoli (for garnish) and the lemon slices.
  • While the broccoli is roasting, make the rest of the soup. Prepare the tahini lemon cream by whisking the ingredients together in a small bowl.
  • Put the stock, garlic, potatoes, Aleppo pepper, cumin, and the remaining teaspoon of salt into a soup pot and bring it to a boil. Reduce the heat to low, cover the pot, and simmer until the broccoli is done. When the broccoli and onions are cooked, add them to the pot and simmer until the potatoes are soft.
  • Working in batches, carefully transfer the soup to a blender, add the spinach, blend on high until smooth, and then return the soup to the pot. Squeeze the juice from the roasted lemon slices into the soup and stir.
  • Serve the soup with any or all of the toppings and the tahini cream drizzled over top.