Creamy Tahini Zucchini Soup
Serves: Serves 2–3
  • 3 large zucchini, sliced lengthwise in half
  • 2 medium parsnips, peeled and kept whole
  • 2 Tbsp cold-pressed olive oil, divided
  • ½ red onion, chopped
  • 1 garlic clove, whole
  • 1½ –2 cups bone broth
  • 2 Tbsp tahini
  • 1–1½ cups fresh dill, packed tight 1 lemon, juiced
  • ½ tsp pepper
  • 1 tsp Himalayan sea salt
  • ¼ tsp cayenne
  • Additional dill, lemon zest, organic raw sunflower seeds, or other seeds or nuts, if desired, for topping
  1. Preheat oven to 425℉.
  2. In a large bowl, gently toss zucchini and parsnips in 1 Tbsp olive oil until coated.
  3. On a baking sheet lined with unbleached parchment b
  4. ake zucchini (skin side up) and parsnips for 35–40 minutes.
  5. Heat remaining 1 Tbsp olive oil in pan on medium-low heat.
  6. Add onion and garlic to pan and sauté until onions have caramelized, 7–10 minutes.
  7. Transfer to Vitamix or large blender and add baked vegetables.
  8. Add in bone broth, tahini, dill, lemon juice, and spices and blend until smooth and creamy. Add more bone broth if you desire a thinner consistency.
  9. Taste and adjust spices if necessary (add more dill, if you wish).
  10. Top with suggested toppings, if desired.
  11. Serve warm and enjoy.
Recipe by Be Well at