Creramy and delicious asparagus and tahini soup, made with Spice Society Tahini and Basil infused Avocado Oil


1 1/2 tablespoons Basil infused Avocado oil

1 bunch scallions, chopped

2 garlic cloves, roughly chopped

1 lb. asparagus ends trimmed and cut into 1-inch pieces

2 ½ cups vegetable broth

¼ cup fresh chives

Zest of ½ a lemon

¼ cup spice society tahini paste

1 tablespoon fresh lemon juice

Salt & pepper to taste

Nutritional information

No nutrition information available


1. In a medium sauce pot, sauté over medium high heat the onions, garlic, asparagus and lemon with oil

2. add broth and reduce heat, cooking for 20 minutes

3. transfer to a Cuisinart blender, add tahini, chives, salt pepper and lemon juice

4. Garnish with extra poached asparagus heads

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