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Roasted Broccoli Soup with Lemon Tahini Cream
Ingredients
  • 2 lbs. broccoli, stems and florets chopped (see notes)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 lemon, sliced
  • 4 cloves garlic, smashed with the side of your knife
  • 1 to 2 teaspoons Aleppo pepper, depending on spice preference (or sub a pinch of cayenne)
  • ½ teaspoon cumin
  • 2 small russet potatoes, cut into cubes, about 13 ounces
  • 6 cups stock
  • subheading: Lemon Tahini Cream:
  • 2 tablespoons tahini
  • Juice from 1 lemon
  • 1 small garlic clove, finely minced
  • ¼ teaspoon sea salt
  • A pinch of cayenne
  • 1 to 2 tablespoons water, to thin
  • to serve: reserved broccoli florets, sesame seeds, lemon slices, parsley
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