Broccoli Dill Soup with Lemon and Tahini

By ctpalmiter

The rich flavors of this creamy soup disguise the fact that it's remarkably light.

Ingredients

• 1 T. olive oil
• 1-1/2 cups chopped yellow onions
• 1 t. mustard seed
• 4 cups fat-free, low sodium chicken or vegetable broth
• 1 T. chopped fresh dill or 1 t. dried dill
• 2 cups bite-size broccoli pieces (about 8 oz.)
• 1/4 cup pitted, chopped ripe olives
• 1 T. tahini
• 1 t. grated lemon peel or minced preserved lemon peel
• Salt and pepper to taste

Preparation

Step 1

1. Heat olive oil in a 3-quart saucepan over medium heat. Add onions and saute until onions are just beginning to brown, about 7 minutes.

2. Add mustard seed and saute for about 1 minute, stirring frequently. Carefully add broth and bring mixture to a boil. Reduce heat to low and simmer for 10 minutes.

3. Add dill and broccoli and cook until broccoli is just tender, about 4 minutes. Stir in olives, tahini, and lemon peel, and season with salt and pepper. Serve immediately.