Broccoli and Leek Soup

Ingredients

• 2 tablespoons olive oil, divided
• 1/2 white onion, finely chopped
• 4 cups chopped leek (about 2 stalks)
• 1 tablespoon pressed garlic
• 1 1/2 teaspoons sea salt, divided
• 1 1/2 teaspoons smoked paprika, divided
• 2 teaspoons cumin
• 6 cups broccoli florets (about 2 large crowns)
• 1 liter mushroom broth
• 2 cups spinach
• 1 tablespoon lemon juice
• 1 can coconut milk
• 1 teaspoon lemon zest
• 1/4 cup tahini

Directions

1. Heat 1 tablespoon olive oil in a large pot over medium heat for about 15 seconds.
2. Add onion and leeks, sautéing for 15 minutes until softened.
3. Stir in garlic, 1 teaspoon sea salt, cumin, 1 teaspoon smoked paprika, and the remaining 1 tablespoon of olive oil. Cook for 7 minutes.
4. Add broccoli, stirring to combine, then pour in the broth and bring to a boil. Simmer for no more than 15 minutes.
5. Reduce heat and stir in spinach, coconut milk, lemon juice, lemon zest, the remaining 1/2 teaspoon sea salt, and 1/2 teaspoon smoked paprika. Stir for at least a minute, then add the tahini.
6. Blend everything together in a high-speed blender until smooth.
7. Serve warm, topped with a drizzle of olive oil, a pinch of sea salt, and fresh lemon zest.