• 1 tablespoon avocado oil
  • 2 medium onions, diced
  • 6 minced garlic cloves
  • 2 medium heads of broccoli, washed and roughly chopped
  • 2 cups reduced-sodium chicken or vegetable broth
  • 2 ½ cups light coconut milk
  • ¼ cup tahini paste
  • Juice of one lemon
  • 4 fresh basil leaves
  • Kosher salt and black pepper, to taste


  • Heat the oil in a large pot over medium-high.
  • Add the onions and garlic. Sauté until softened and fragrant.
  • Add the broccoli. Sauté for 5 minutes.
  • Pour in the broth and coconut milk.
  • Bring to a boil then reduce to a simmer.

  • Cover and cook for 20 minutes or until the broccoli is very tender.
  • Uncover then stir in the tahini paste.
  • Pour in the lemon juice and toss in the basil.
  • Season with a generous pinch of salt and black pepper.
  • Remove from the heat.
  • Use an immersion blender to blend the soup until smooth.
  • Ladle into bowls and serve.

Warning: Watch for hot splatter when blending the soup.