Anti Inflammatory Za'atar-Tahini Green Vegetable Soup

Total time45 min

Prep time15 min

Cook time30 min

4.8

(3)

Anti Inflammatory Za'atar-Tahini Green Vegetable Soup

This vibrant, blended soup is the kind of bowl that genuinely makes you feel good from the inside out. Extra virgin olive oil, turmeric, broccoli, zucchini, and baby spinach come together in a single pot, hitting nearly every note that matters when you're cooking with inflammation in mind — without any of the compromise on flavor. Za'atar brings an herby, slightly tangy depth that you don't often find in vegetable soups, and the tahini whisked in at the end transforms the whole thing into something silky and rich rather than watery or flat. The fresh lemon juice brightens everything just before serving, keeping the color a gorgeous deep green and balancing the earthiness of the spices. It comes together in well under an hour and makes four generous servings, so it's practical enough for a weeknight but impressive enough to share. A drizzle of olive oil and a scatter of toasted sesame seeds on top make it feel like something you'd order at a restaurant rather than something you threw together on a Tuesday.

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Ingredients

4 servings

3 tbsp extra virgin olive oil
1 medium yellow onion, diced
4 garlic cloves, thinly sliced
2 tbsp za'atar
½ tsp ground turmeric
¼ tsp ground black pepper
2 medium zucchini (about 12 oz total), roughly chopped
2 cups broccoli florets (about 6 oz)
4 cups low-sodium vegetable broth
3 cups baby spinach, loosely packed
¼ cup tahini
2 tbsp fresh lemon juice
1 tsp salt, plus more to taste

For serving

1 tbsp extra virgin olive oil, for drizzling (optional)
1 tsp za'atar, for garnish (optional)
2 tbsp toasted sesame seeds, for garnish (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely so the garlic does not brown.

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