You can make this vibrant, near-instant, green soup with ingredients you tend to have on hand—and come out with something intensely flavored that you’ve never tasted before. It's all thanks to the great Salt, Fat, Acid, Heat author and teacher Samin Nosrat, and a fateful cleanse she embarked on in the desert. “The rules of the cleanse turned everything I’d learned about classical cooking upside down,” Samin wrote for The New York Times Magazine. “Without potatoes, flour, other starches, or dairy to lean on, I had to look elsewhere to thicken and enrich the soup.” The answer: nutty, smoky tahini.