Potato and tahini soup with spiced lamb and zucchini

Name: Potato and tahini soup with spiced lamb and zucchini
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
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

Jessica Brook

March 2, 2022

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

Time:< 30 minsServes:4

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

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

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.
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.
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.
Step 4
Divide the soup between bowls, top with yoghurt, lamb and grated zucchini and serve with lemon zest and juice, and chilli flakes.