The broccoli in my market sat right next to fresh turmeric, and an idea for a delicious, creamy vegan soup sparked my imagination.   Building on a base of sautéed shallots, I tossed in the broccoli pieces, fresh turmeric slices, salt, fresh ground black pepper, and water.  After a quick simmer, I gave the soup a whirl in my Vitamix and added tahini for body and richness, then adjusted flavor with lemon and salt.  Fast, creamy, delicious, vegan, and powerfully nutritious.   Enjoy!

Broccoli Soup with Turmeric and Tahini
(serves four)

1 head broccoli, chopped into pieces
2 large shallots, diced
3 TB oil
water
1/2 tsp fresh ground black pepper
sea salt, to taste
2 inch section of fresh turmeric (2 tsp dried may be substituted)
2 TB tahini
1/4 fresh lemon, to adjust seasoning

Heat a medium saucepan on a medium flame.  Add oil and shallots.  Saute for three minutes, then add broccoli chunks, plack papper, turmeric pieces and 1/2 tsp salt.  Barely cover with water.  Bring to a boil, cover and simmer for 20 minutes or until broccoli is very tender.  Pour into a blender, add the tahini and additional water to cover the pieces of broccoli.  Blend on high until the soup is very smooth.  Add a bit more water if the soup is too thick.  Taste for seasoning, adding lemon juice and salt to bring out the brightness of the soup.

Serve with additional black pepper and a swirl of your best EVOO.