from Lighthouse Recipes p. 13
1 medium Onion, chopped
1 medium Celery Stalk, chopped
1 medium Garlic Clove, minced
1 Tbsp. Extra Virgin Olive Oil
4 cups Vegetable of choice, chopped in 1/2 - 1 inch pieces (Broccoli, Cauliflower, Asparagus, or other)
5 cups Water, boiling
2 Tbsp Light Miso or 2 Vegetable Bouillon (no MSG!)
1 1/2 Tbsp. Tahini
Freshly Ground Pepper
Heat oil in large soup pot over medium heat. Add onion, celery, and garlic. Cook and stir 1 minute, then add your vegetable of choice. Continue cooking and stirring 1 minute longer.
Add 5 cups boiling water & bring everything to a boil. Stir breifly and reduce heat to medium. Cover and cook 8 minutes. Lift cover, stir in miso and continue cooking and stirring for another 2 minutes, until miso is dissolved and vegetables are tender.
Pour soup into a bowl to cool. Remove 1/2 cup of broth from soup and stir remaining soup to cool it. While soup is cooling, place tahini and the 1/2 cup of broth in blender. Blend until smooth and set aside.
Place three-fourths of the soup in blender and liquefy to a cream. Pour into original soup pot. Place remaining one-quarter of unblended soup in blender. Pulse-blend for 2 -3 seconds, allowing mixture to remain textured. Pour it into creamed portion of the original soup pot.
Place soup over medium heat and stir in tahini mixture. Gently reheat soup, taking care not to let it boil, and stirring frequently. Add pepper to taste.
(4-5 Servings)
