Broccoli And Bean Soup With A Lemon And Garlic Tahini Sauce

Broccoli and bean soup with a Lemon and Garlic Tahini Sauce

A delicious vegan recipe just right for this time of year from the woman behind The Tiny Vegan Kitchen.

Looking for a warming vegan soup? Try this one from The Tiny Vegan Kitchen, Tanya says: “Along with a New Year comes cold weather. We’re all looking forward to longer days and some sunshine but we’re not out of winter just yet and there are plenty of colds spreading.

“This soup is a great way to protect yourself against colds whilst warming you up. I’m a big fan of ginger and its flavours and ginger also offers medicinal properties to help fight off colds and flu. This soup is packed with healing and immune boosting ingredients, there’s got garlic, onion, turmeric and of course the vitamin rich broccoli. Apart from being super good for you this soup is also incredibly tasty and the tahini sauce adds an extra dimension.”

Serves 4- 6

You will need:

1 large head of broccoli including stems

2 small onion, diced

4 cloves of garlic, diced

1 tbsp of coconut oil

About 1cm x 3 cm piece of ginger, a little more if you’re a big ginger fan

1 tsp of turmeric

1 tsp of ground cumin

1 tsp of ground coriander

1/2 tsp of freshly ground pepper

1 litre of veg stock

1 x 400g can of butter beans (any white bean will do)

Salt, to taste

For the lemon tahini sauce:

1 clove of garlic minced

2 heaped tbsp of good quality tahini

The juice from 1/2 a lemon

3 to 4 tbsp of extra virgin olive oil

4 tbsp of water (a little more if your tahini paste is thick)

Black pepper and salt, to taste



  1. Melt the coconut oil in a large pan over a medium heat. Add the onions and cook until translucent. Add the ginger and garlic and continue to cook on a low heat for about 3 minutes.
  2. Add the spices and stir them in, cook through for a minute or two.
  3. Cut the broccoli into florets about 1 inch in size. Remove any rough parts from the stems and cut into 2cm cubes, add to the pan along with a cup full of stock. When the broccoli had turned bright green add the beans and the rest of the stock. Bring to the boil and reduce to a simmer for five minutes.
  4. Using a food processor or a hand-held blender blend into a soup.
  5. To make the tahini, add all of the ingredients to a food processor and mix. Taste and add more salt, pepper or lemon as required. Add more water if needed, consistency should be like a thick cream.
  6. Serve


If you try this dish or any other at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter