top of page

Potato & Tahini with Cumin Soup (Vegan)

It has subtle curry flavour and richer taste!

4 servings


5 - 6 middle sized Potatoes - cut into 1-2 cm cubes

1 small Carrot - sliced

2 stalks of Celery -sliced

10 Bottom Mushrooms - sliced

3 cloves Garlic - chopped roughly

1-2 tablespoons Olive Oil

600ml Water

2 teaspoons Sea Salt

1 teaspoon Ground Cumin

Fresh Ground Black Pepper


1. Heat a pan and put Olive Oil. Pan-fry the garlic then add chopped vegetables and sauté them for around 10 minutes.

2. Add water and simmer for 15 minutes or until potatoes are cooked and soft.

3. Remove from the heat and add Tahini and Worcestershire sauce and puree the soup with a hand mixer.

4. Add Ground Cumin and adjust the taste with salt and pepper.

bottom of page