Red Meat Allergy Friendly Za'atar-Tahini Green Vegetable Soup
Total time45 min
Prep time15 min
Cook time30 min
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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