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
bunches of spinach
2 1/2 cups
small potato (boil, remove the skin, and dice)
A few sprigs of cilantro
extra-virgin olive oil, divided
lemon or lime juice
ground cumin, divided
Salt, to taste
Black pepper, to taste
drained canned chickpeas, dried well with paper towels
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.