SOUP SATURDAY: SPRING HAS SPRUNG!

Third Saturday of the month, it’s time to share a post about soup. For this month our hostess Camilla picked a very nice theme: Spring Has Sprung… we should make and blog about a soup to celebrate a favorite season of mine. Unfortunately this year spring is taking its time to enter our universe in all its colorful glory, but little by little the harshness of the winter is fading away.  My soup centers on zucchini, makes it a bit more toothsome with a nice helping of cauliflower, and more mysterious with a swirl of tahini right before serving. Mysterious? Quite an adjective for foodstuff. But if you don’t tell your guests what’s the “unusual” ingredient in the soup, they will never be able to guess. So mysterious it is…

ZUCCHINI SOUP WITH TAHINI
(from the Bewitching Kitchen)

1 tablespoon olive oil
2 small shallots, minced
4 medium zucchini, sliced
1/4 of head of cauliflower, florets only
salt and pepper to taste
1 lemon, juiced (divided)
2 to 3 cups water
1/4 cup tahini
1/4 cup yogurt
additional yogurt and Sriracha for serving (optional)
toasted sesame seeds for garnish

Heat the olive oil in a large stockpot. Add the shallots, season lightly with salt and pepper, cook until fragrant. Add the zucchini and cauliflower, saute in medium-high heat until soft and the cauliflower starts to develop some golden color.

Add the water, half of the lemon juice, season with salt and pepper, cover the pan and reduce heat. Simmer for about 20 minutes.  Reserve 1 cup of liquid. Transfer the vegetables to a blender or food processor, and blend until fully smooth.  Return the pureed soup to the pan, add the reserved liquid until it reaches a consistency you like. Add yogurt, tahini, mix, and simmer just to heat through. Add the remaining lemon juice just before serving.

If desired, add a dollop of yogurt and Sriracha on the serving bowl, and sprinkle with toasted sesame seeds.

ENJOY!

to print the recipe, click here

Comments: I am thrilled to participate of this month’s soup event. I was not sure I could make it, as – putting it mildly – life has been a bit stressful lately. But here I am to share a delicious soup which was perfect  for a Friday lunch with a lot of sun and even more wind. I tell you, we get constant reminders that we live in tornado alley. When the wind blows in Kansas, it doesn’t hold anything back. Note to self: get some ruby slippers…

To see the soups my virtual friends cooked for this month’s event, click on the link at the end of the post.

Wendy, thank you for organizing Soup Saturday Event,

and

Camilla, thanks for hosting!

ONE YEAR AGO: Black Sesame Macarons

TWO YEARS AGO: Fine Tuning Thomas Keller

THREE YEARS AGO: Cauliflower Tortillas

FOUR YEARS AGO: Majestic Sedona, Take Two

FIVE YEARS AGO: Secret Ingredient Turkey Meatballs

SIX YEARS AGO: Swedish Meatballs and Egg Noodles

SEVEN YEARS AGO: Italian Easter Pie

EIGHT YEARS AGO: Black Olive Bialy

 

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14 thoughts on “SOUP SATURDAY: SPRING HAS SPRUNG!

  1. ‘A bit stressful’ . . . just thinking of you – methinks we may be in the same boat . . . ‘float’ and count the minutes and the days . . . ‘that too will pass’ . . . an exceptionably interesting and mouth filling concoction I have decided to make for some friends popping in tomorrow thank you and we’ll lift a glass for each and every one of us, wherever . . .. . .
    ‘; . . . .

    Like

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