Wednesday, January 28, 2015
Quote of the Day 1-28-15
Quote of the Day
How wonderful it is to feel the warmth of your loving whispers!
The recipe today of broccoli tahini soup will give you that cozy warm feeling you deserve.
Broccoli is high in Vitamin C and dietary fiber. It was introduced to he US by Italian immigrants, but did not become widely known there until the 1920s.
Sesame is very rich in calcium. It is considered a high energy food preferred for many athletes and people who take good care of their bodies. The peeled sesame seeds are used for the manufacture of white tahini. It is extremely beneficial to people with all types of stomach diseases. Experts also claim that sesame tahini is good for the liver.
Enjoy this yummy dish!
Broccoli Tahini Soup
2 tablespoons extra virgin olive oil
1 large yellow onion minced
1 tablespoon crushed garlic
1 medium Japanese yam
3 medium parsnips, peeled and chopped
1 stalk of celery, chopped
2 bay leaves
2 cups broccoli florets, chopped
6 cups vegetable broth
1/4 cup fresh dill, chopped
3/4 teaspoons cumin
Pinch of cardamon
2 Pinches of sea salt
2 Pinches of black pepper
1/2 cup tahini paste
Fresh dill for garnish
1 In a large pot heat olive oil over a medium flame.
2 Add the minced onion and saute till softened.
3 Add the garlic and continue to saute for another 2 minutes.
4 Add the diced potato, parsnips, celery and bay leaves. Cover the ingredients with vegetable broth, stir and bring to a boil.
5 Allow the ingredients to simmer for about 15 minutes.
6 Remove broccoli florets from their stems and chop the florets very fine.
7 When the potato, parsnips and celery have softened, remove the bay leaves.
8 Add the chopped broccoli florets to the soup along with the cumin and cardamom.
9 Bring soup back to a simmer and add your salt and pepper.
10 As soon as the broccoli softens, remove from the heat and stir in the tahini paste until ingredients become smooth.
11 Place ingredients into a blender and pulse till smooth.
12 Serve hot and garnish with a sprig of dill.