Fructose Free Za'atar-Tahini Green Vegetable Soup
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Learn more →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)
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 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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