Recipe: Garlic, Garbanzo and Spinach Soup
Garlic, Garbanzo and Spinach Soup (T&T)
We had this for supper earlier in the week – I thought it was outstanding. I have modified the recipe somewhat to reduce the fat. (The original recipe used twice the amount of olive oil and heavy cream instead of the fat-free half-and-half or soymilk). I served it with toasted whole wheat bread.
Yield: 2 1/2 quarts
2 tablespoons olive oil
2 onions, coarsely chopped
8 cloves garlic, crushed (or 4 teaspoons minced garlic)
4 teaspoons ground cumin
4 teaspoons coriander
8 cups water
3 vegetable bouillon cubes
4 large potatoes, peeled and cubed
1 (30 ounce) can garbanzo beans, drained
2 tablespoons cornstarch
1 1/2 cups fat free half-and-half (or soymilk)
1/4 cup tahini
1 (10 ounce) package frozen spinach (leaves or chopped)
Salt, to taste
Cayenne pepper, to taste
Heat the oil in a large saucepan over medium-high heat. Sauté the onions and garlic for 5 minutes or until softened and golden brown. Stir in the cumin and coriander; cook for another minute.
Add the water, bouillon cubes and potatoes; bring to a boil and simmer for 10 to 15 minutes or until the potatoes are nearly tender. Add the garbanzos and spinach; return soup to a boil and simmer for 5 to 10 more minutes or until the potatoes and chickpeas are tender.
Remove about 1/2 cup of the broth from the soup and place in a small bowl; cool slightly. Whisk the cornstarch and tahini into the broth until no lumps remain. Stir the cornstarch mixture into the soup, cooking until soup bubbles and thickens; then remove saucepan from the stove. Stir the half-and-half into the soup. (Do not boil, or half-and-half may curdle). Season to taste with salt and pepper.