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
drained canned chickpeas, dried well with paper towels
sea salt (or to taste)
In This Recipe
Rinse the spinach well and cook it in vegetable broth for a few minutes.
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.
On medium heat, sauté onions in 1 tablespoon extra-virgin olive oil until soft. Add garlic and sauté for about 30 seconds.
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.
Pre-heat the oven to 425° F. Prepare a baking pan lined with parchment paper.
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.
Serve the soup with a dollop of sour cream or hummus and the toasted chickpeas.