Traditional Greek tahinosoupa is quick, simple, colorful, utterly delicious and of course, authentically vegan! Served hot or at room temperature, tahini soup is a light, wonderfully flavorful dish that’s just the thing for summer and it’s ready in 20 minutes – including prep!
Most often served during lent or nisteia, the period of fasting from animal products before Easter, and especially during Holy Week and on Holy Friday when many Orthodox people refrain even from olive oil. You can understand what a big sacrifice that is if you read any of our recipes here on The Greek Vegan!
The pasta (or rice) is small and delicate. My favorite and probably the most authentic pasta for this soup is a Greek pasta, peponaki. This means ‘little melons’ and just as cute as they sound They are shaped like small orzo, like orzo’s littler sister let’s say, as you can see in the close up below. Very tender when cooked and not mushy, Misko brand peponaki always boil up well and are imported right from Greece. You can, of course, use any small pasta like Italian star pasta or even short grain rice. Your vegetables will cook directly in the pasta/rice water and the starch will naturally thicken your tahinosoupa to a smooth creaminess that’s just wonderful. Can you tell I really love this dish?!
Make sure to grate the carrots and celery and slice the scallions very thinly because they don’t have much time to cook so chunky veggies are out. Chop your parsley into fine pieces and Read original article »
Source: The Greek Vegan