Creamy Broccoli Tahini Soup

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The Shiksa in the Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 tbsp extra virgin olive oil

1 large yellow onion, minced

2 tsp crushed garlic

1 1/2 lbs russet potatoes, peeled and diced (about 3 medium potatoes)

1 parsnip (5-6 oz), peeled and chopped

2 bay leaves

2 qts (8 cups) vegetable broth

1 lb broccoli florets (about 3 heads of broccoli- if weighing with stems, 1 1/2 lbs)

1/4 cup chopped fresh dill

3/4 tsp cumin

1/4 tsp cinnamon

1/4 tsp cayenne pepper (if sensitive to spice, use just a pinch)

Pinch of cardamom

Salt and pepper

1/2 cup tahini paste (from raw seeds is best)

Fresh dill for garnish (optional)

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