This recipe (from some old photocopy whose source has been long forgotten) used to be a standby soup before I went plant based. I modified this soup to be plant-based and it turned out tasting practically the same! (Just healthier!) I served it with some homemade bread and a green salad.
- Olive oil for sauteing
- 5 garlic cloves, minced
- 1 onion, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 5 cups veggie broth
- 12 oz potatoes, chopped in 1/2″ cubes
- 1 can chickpeas, drained
- 1 Tbsp cornstarch
- 2/3 cup unsweetened almond milk
- 2 Tbsp tahini
- 1 bunch (or 7 oz) spinach, chopped
- cayenne, to taste
- freshly ground black pepper, to taste
Heat the oil in a soup pot. Add onion and garlic and saute until softened and golden. Add cumin and coriander and stir for a minute. Add veggie broth and potatoes. Simmer for 10 minutes. Add chickpeas and simmer until potatoes are tender.
Whisk together the cornstarch, almond milk and tahini. (My tahini was really separated and hard, so whisking did nothing. Once I added it to the hot soup, I was able to whisk it in then.) Add to soup along with spinach. Simmer for a couple of minutes (allowing the spinach to fully wilt). Season to taste with some cayenne and black pepper.