Author Notes
I bought spinach with the intention of making a salad, but for some reason I changed my mind and made a warm soup instead. I started blanching the spinach, but I had no idea what I was going to do next. I just threw some ingredients together and came up with this recipe. Feel free to substitute pasta for the potato. —themessimake.com
Test Kitchen Notes
This intriguingly green soup would give Popeye a run for his money! It’s a light and nourishing soup with a vibrant burst of flavor thanks to the addition of lemon. The subtle nuttiness from the cumin adds complexity to the flavor. A great recipe for clean eating, with little more than spinach, broth, a single potato that make up the bulk of the soup. If only it made more than 2 servings… —Stylish Spoon
Ingredients
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2
bunches of spinach
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2 1/2 cups
vegetable broth
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1
small potato (boil, remove the skin, and dice)
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A few sprigs of cilantro
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2 tablespoons
extra-virgin olive oil, divided
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1/4 cup
diced onions
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1/2 teaspoon
chopped garlic
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1/2 teaspoon
lemon or lime juice
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1/2 teaspoon
ground cumin, divided
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Salt, to taste
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Black pepper, to taste
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1/2 cup
drained canned chickpeas, dried well with paper towels
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1/4 teaspoon
sea salt (or to taste)
Directions
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Rinse the spinach well and cook it in vegetable broth for a few minutes.
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Put the cooked spinach with the vegetable broth, diced potatoes, and cilantro in a blender and mix until smooth. Add more vegetable broth or water if needed.
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On medium heat, sauté onions in 1 tablespoon extra-virgin olive oil until soft. Add garlic and sauté for about 30 seconds.
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Add the puréed spinach to the garlic-onion mixture and simmer for a few minutes, then add salt, pepper, 1/4 teaspoon of ground cumin, and other spices as you wish.
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Pre-heat the oven to 425° F. Prepare a baking pan lined with parchment paper.
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In a small bowl, toss the chickpeas with the remaining 1 tablespoon extra virgin olive oil, salt, and remaining 1/4 teaspoon cumin (optional). Spread the chickpeas on the parchment paper-lined baking pan and bake/toast them for 15 to 20 minutes, or until they're nice and crunchy.
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Serve the soup with a dollop of sour cream or hummus and the toasted chickpeas.
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