Beet & Tahini Soup with Pine Nut Za’atar
I want to stay true to one of my New Year’s resolutions which includes cooking more meals that highlight new (to me) spices and ingredients. I’ve been experimenting with the middle eastern spice blend za’atar for a few months now and it has quickly become a staple in my everyday cooking. I add this delicious blend to everything from scrambled eggs, to hummus, avocado toast and even sprinkled on sliced apples. This stuff is the bomb! If you live in a small town like we do then you probably can’t find this blend (or even all the ingredients for it) at your local small store. The great news is that you can easily order it online. The spice blend ingredients can vary but the majority have a combination of dried herbs, sesame seeds, sumac and salt. It’s heavenly.
If you’ve been reading this blog for a while then you already know that beets hold a special place in my heart. I joke with friends and strangers that I became a farmer for the sole purpose of growing as many beets as my little heart desires. I love this earthy vegetable more than any other crop we grow.
This simple soup is a breeze to whip up. I love how the earthy beets pair with the tangy tahini and strong bite from the za’atar. The pine nuts add a nice crunch and nuttiness that ties the whole thing together. I was inspired to make the pine nut za’atar and tahini drizzle from the blog My Darling Lemon Thyme.
I hope you all enjoy this healthy and gorgeous soup as much as we do. If you have some crusty bread on hand I highly recommend dunking some into the soup like we did. It was divine. Grab a spoon and dig in!
Beet & Tahini Soup with Pine Nut Za'atar
Prep Time: 15 minutes Cook Time: 30-40 minutes Serves: 4-6
- 2 Tablespoons coconut oil
- 1 large leek, roughly chopped, white and light green parts only
- 1 small yellow onion, diced
- 3 cloves of garlic minced
- 1/4 teaspoon ground coriander
- 1 heaping teaspoon ground cumin
- small pinch of cayenne pepper
- 3 medium sized purple beets, scrubbed and cut into 1/2 inch chunks
- 4-5 cups vegetable stock
- 3/4 cup full fat coconut milk (save the extra from the can to add to smoothies or your morning coffee!)
- salt and pepper to taste
- Minced parsley for serving
- 1 clove of garlic, minced
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground allspice
- 1/4 cup tahini
- 3 Tablespoons fresh lemon juice
- 1 Tablespoon olive oil
- pinch of black pepper
- 2 Tablespoon water
- 1/4 cup pine nuts, lightly toasted
- 3 Tablespoons za'atar
- Heat the coconut oil in a large pot over medium heat. Add the leek and onion and cook until beginning to soften. About 5 minutes. Add the garlic, coriander, cumin and cayenne pepper. Cook until fragrant, stirring often. About 3 minutes. Stir in the beets and add the broth. Bring to a boil. Reduce heat and simmer until the beets are tender and cooked through. About 25 minutes. Carefully puree the soup with an immersion blender (or in batches transfer the soup to a blender). Stir in the coconut milk and season to taste with salt and pepper. Taste test and adjust seasonings if need be.
- While soup cooks prepare the tahini sauce. Combine all the ingredients and whisk until smooth. This works best with an immersion blender. Taste test and adjust seasonings as need be.
- Mix the toasted pine nuts with the za'atar in a shallow bowl.
- Divide the soup among bowls. Drizzle with the tahini and top each bowl with a tablespoon of the pine nut mixture. Add minced parsley and enjoy!
Notes*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Always taste test as you go.