Make Ahead

Spinach Soup with Toasted Chickpeas

August  6, 2014
2 Ratings
  • Serves 2
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. —

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

What You'll Need
  • 2 bunches of spinach
  • 2 1/2 cups vegetable broth
  • 1 small potato (boil, remove the skin, and dice)
  • A few sprigs of cilantro
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 cup diced onions
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon lemon or lime juice
  • 1/2 teaspoon ground cumin, divided
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup drained canned chickpeas, dried well with paper towels
  • 1/4 teaspoon sea salt (or to taste)
  1. Rinse the spinach well and cook it in vegetable broth for a few minutes.
  2. 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.
  3. On medium heat, sauté onions in 1 tablespoon extra-virgin olive oil until soft. Add garlic and sauté for about 30 seconds.
  4. 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.
  5. Pre-heat the oven to 425° F. Prepare a baking pan lined with parchment paper.
  6. 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.
  7. Serve the soup with a dollop of sour cream or hummus and the toasted chickpeas.
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  • Elisabeth
  • ghainskom

3 Reviews

ghainskom September 17, 2014
would love to try this but would appreciate a more precise quantity than "2 bunches" of spinach...
Elisabeth September 6, 2014
I made this soup for lunch, and it was fantastic! I added celery to the onion saute and used chipotle chile powder instead of cumin. Then, I topped it with some avocado cubes in addition the chickpeas. I will definitely be making this again - it's very easy and satisfying! September 7, 2014
Thank you, Elisabeth! Glad you liked it. The addition of celery and avocado sounds divine! Will definitely try this combination next time.