Friday, January 28, 2011

Chickpea Spinach Soup (vegan of course!)

This is one of my favorite (easy) soups to make.  It is easy to get almost all ingredients at the farmer's market, and it is so yummy and filling (yet not heavy).

2-3 garlic cloves
1 shallot (optional)
1-2 onions (yellow is preferred but red will work in a pinch without changing the flavor too much)
potatoes (I use about 4-6)
large handful of spinach

vegetable stock
2-3 tbs tahini (I almost always add tahini, but if you cannot use tahini or are just plain out of stock, any sort of nut butter will work..or you can skip it.  I just find that the tahini makes the soup a bit richer and adds some extra creaminess.)

Saute garlic and onions until golden in olive oil, add curry and keep on low heat until aromatic.

Add vegetable stock and water (to your liking...I usually add about 6 cups of veggie stock and 4-6 cups of water)
Add potatoes and increase heat to bring to a boil.  Once at a boil, reduce heat and simmer for 10 minutes or until you can pierce potatoes with a fork.

Add chickpeas and cook for 2-3 minutes.

Add spinach to wilt, and add 2-3 tbs of tahini (optional) this point I always add more curry and some salt and pepper to taste.

This soup is SO quick and easy...saves well for bring-it-to-work lunches, and always leaves me feeling warm and satisfied!

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