Step 1

Chop all the vegetables into roughly ½ inch pieces and set aside – for ease use a food processor if you have one.

Step 2

Thereafter heat the oil in a relatively large heavy-bottomed pot, add the onion, carrots, leek, celery and courgette/zucchini.

Step 3

Allow these to cook through, stirring occasionally, for 5-10 minutes until they start to sweat and soften.

Step 4

Add the garlic, salt and pepper and stir. Cook for 2-3 minutes until the garlic becomes fragrant.

Step 5

Thereafter add the chopped potatoes, tahini and stock. Stir well, then bring to a boil.

Step 6

Once it has started to boil, turn down the heat. Allow to simmer until the potatoes are soft – you would need around 20 minutes. You should be able to easily pierce them through with a fork.

Step 7

Finally remove the soup from the stove. To your blender add the entire soup mixture.

Step 8

Split the mixture into two if needed. Puree the soup until smooth. Pour the mixture into the serving bowls, optional add some shredded chicken or animal shaped pasta / noodles.