Spinach-and-Cilantro Soup With Tahini and Lemon
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup well-stirred tahini
- ¼cup freshly squeezed lemon juice
- 1large clove garlic, finely grated or pounded to a smooth paste
- ¾teaspoon fine sea salt
- ½teaspoon ground cumin
- ½teaspoon red-pepper flakes
- 7cups chicken stock, preferably homemade
- 12ounces baby spinach (about 12 packed cups)
- 4cups roughly chopped cilantro (from 2 large bunches)
- ¼cup well-stirred tahini
- 2teaspoons fine sea salt
- 2tablespoons freshly squeezed lemon juice, plus more as needed
For the Sauce
For the Soup
Nutritional analysis per serving (20 servings)
70 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 242 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
First, make the sauce: Combine tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.
- Step 2
Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.
- Step 3
Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
- Step 4
Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.
- Because this soup is so simple, the quality of the stock really makes a difference, so use homemade or purchase some from a butcher. Avoid canned and boxed stocks if possible.
Private Notes
Comments
@maria c: Cilantro stems are more tender and less woody than most herbs and actually contain a huge amount of flavor. For any recipe, not just this one, discard the bottom bruised part of the stems and finely chop the rest. No need to remove individual leaves from the stems!
The article preceding this recipe is so fatuous I'll never make this "cleansing" soup. The whole 'cleanse in the high desert for a month where I just happened to stock the freezer with homemade chicken stock and of course I never travel without tahini' vibe screams goop. Wanna cleanse? Eat some popcorn and follow it with a strong cup of coffee. That'll clean everything out.
This is a very healthy soup, but the nutritional info is wrong because it is based on TWENTY servings. Given that the recipe makes 2 qts, 20 servings would equate to approx 1/3 cup + 1 Tbsp per serve!
if you want soup, this ain't it. The one thing I liked about it was tahini and lemon flavor. To make this spinach cilantro water into a soup - I added 1/2 cup uncooked red lentils, 2 potatoes, 1 zucchini and 1 tomato and recooked. It lost some of its bright green color but at least I didn't have to throw away all the spinach cilantro goodness. And yes this made too much of it. I may try this again with lentils and veggies but starting with half the recipe.
Jason liked this one a lot!
Delicious. I did have to use bouillon cubes, unfortunately, but watered them down a bit more so they wouldn’t be excessively salty. Looking forward to making this soup with homemade broth.
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