Recipe - Creamy Vegetable Soup Cp

1/3 cup Raw tahini
1/3 cup Water
3 tablespoon Tamari
1 tablespoon Freshly squeezed lemon juice
1 teaspoon Ground cumin
1 pn Cayenne pepper
4 cup Vegetable stock or bouillon
OR water
2 md Carrots; chopped
2 cup Finely chopped broccoli
florets and stalks
2 md Leeks; cut or sliced up
(thoroughly washed)
2 md Tomatoes; coarsely chopped
One fourth cup Finely chopped fresh parsley

Put the tahini, the 1/3 cup water, the tamari, lemon juice, cumin, and
cayenne in a small bowl, and stir together.

Put the vegetable stock and carrots in a large pot, cover, and bring to a
boil over medium heat. Immediately reduce the heat, and simmer for 5
minutes. Stir in the broccoli, leeks, tomatoes, and parsley. Cover and
return to a boil over mediumhigh heat, then immediately reduce the heat
and simmer until the vegetables are tender, about 5 minutes.

Add the tahini mixture and stir until mixed. Bring just to a simmer, and
serve immediately.

Source: May All Be Fed by John Robbins (including recipes by Jia Patton
and Friends) Typed for you by Karen Mintzias