Sesame and Potato Soup

12 oz. potatoes (350g), peeled and finely chopped
1 - onion, peeled and finely chopped
1 - garlic clove, crushed
1 T olive oil
2 T lemon juice
2 T light tahini
24 oz. vegetable stock (725ml)
1 T dried parsley
0 - black pepper
0 - toasted sesame seeds

Soften the onion and garlic in the oil in a large saucepan. Add the potato, lemon juice, tahini, stock, and parsley, and season with black pepper. Stir well and bring to a boil, then cover and simmer gently, stirring occasionally, for about 20 minutes until the potato is cooked. Transfer half of the soup to a blender and blend smooth. Pour back into the rest of the soup in the pan. Mix thoroughly, then ladle the soup into serving bowls and garnish with toasted sesame seeds.

From A Taste of Greece