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Potato and tahini soup with spiced lamb and zucchini

Jessica Brook
Jessica Brook

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Potato and tahini soup with spiced lamb and zucchini.
Potato and tahini soup with spiced lamb and zucchini. James Moffatt

A quick and hearty soup, given extra pow with the addition of lamb and a twist of lemon.

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Ingredients

  • 3 tbsp extra virgin olive oil

  • 2 leeks, white part only, thinly sliced

  • 2 garlic cloves, crushed

  • 2 large potatoes (about 550g total), peeled and grated

  • 1 litre vegetable stock, warmed

  • ¼  cup tahini

  • 250g lamb mince

  • 2 tbsp smoked paprika

  • Greek-style yoghurt, to serve

  • 1 large zucchini, grated

  • juice and zest of 1 lemon

  • chilli flakes, to serve

Method

  1. Step 1

    Heat 1 tablespoon of the oil in a large saucepan over medium heat, add the leek and garlic and cook for 4 minutes. Season with salt and pepper, add the potato and stock, and bring to a simmer. 

  2. Step 2

    Cover with a lid and cook for 10 minutes, or until the potato is tender. Remove from the heat. Add the tahini and blend using a stick blender until smooth. Keep warm. 

  3. Step 3

    Meanwhile, heat remaining 2 tablespoons of oil in a large non-stick frying pan over high heat. Add the mince and paprika and cook, breaking up any large lumps with a wooden spoon, for 6 minutes or until crispy. Season well. 

  4. Step 4

    Divide the soup between bowls, top with yoghurt, lamb and grated zucchini and serve with lemon zest and juice, and chilli flakes.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/potato-and-tahini-soup-with-spiced-lamb-and-zucchini-20220302-h223lw.html