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

Ingredients

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

Instructions

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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