Vegan Broccoli Soup with Tahini Cream & Dukkah

I always feel like a better person when I eat a big bowl of veggie-packed soup. You know the vibe… like I’ve got my life together, my gut is happy, and I might just start fermenting things or waking up at 6 am to journal.

This soup gives exactly that energy. Creamy and comforting, with plenty of green goodness and plant-based protein to keep things feeling balanced and wholesome. The cannellini beans bring a velvety texture without needing any cream, while leeks add a mellow sweetness in the background. And don’t skip the tahini drizzle—it’s the magic. The dukkah on top adds the perfect crunch factor, which I think is a necessary counterbalance to any creamy soup. If you’ve followed my recipes for a while, you’ll know I’m all about texture.

It’s one of those soups that ticks all the boxes: nourishing, full of fibre, and still comforting enough to make you feel cosy and virtuous (in the best kind of way).

Nutrition Bite

Broccoli is a powerhouse of nutrients, packed with fibre, vitamin C, and folate. It also contains natural compounds that help your body fight inflammation and stay healthy. Vegan goodness, right here!

Soup Ingredients

2 tablespoons olive oil
1 medium leek (white and light green parts), thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
1 tablespoon za’atar
1 large head of broccoli (approx. 500g), chopped (including stalks)
1 can cannellini beans, drained and rinsed
4 cups vegetable broth
Sea salt & cracked pepper, to taste
Juice of ½ lemon, to finish
Dukkah (store-bought or homemade), to serve

Tahini Cream Ingredients

¼ cup tahini
4 tablespoons lemon juice
¼ teaspoon smoked or sweet paprika
1 teaspoon maple syrup (optional but lovely)
2–4 tablespoons water (to thin to drizzle consistency)
Pinch of sea salt

Directions

1. Sauté the base: In a large pot, heat olive oil over medium heat. Add the sliced leek and sauté for 5–7 minutes until soft and fragrant. Add the garlic, cumin, za’atar, and coriander, and cook for another minute.
2. Simmer the soup: Add the chopped broccoli, cannellini beans, and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the broccoli is tender.
3. Blend it up: Use an immersion blender to blend until smooth (or carefully transfer to a blender in batches). Taste and season with salt, pepper, and a squeeze of lemon juice.
4. Make the tahini drizzle: In a small bowl, whisk together tahini, lemon juice, paprika, maple syrup, and a pinch of salt. Add water, a spoonful at a time, until you have a pourable consistency.
5. Serve: Ladle soup into bowls, swirl with tahini drizzle, and sprinkle generously with dukkah. Add a drizzle of olive oil and fresh herbs if you like. Enjoy!

Download and print the recipe here