While I would never had combined these ingredients in a soup or any other dish, we love each component. So why not try this simple soup. Besides Samin Nosrat is brilliant!
Spinach-and-Cilantro Soup With Tahini and Lemon
By Samin Nosrat – She’s amazing and author of Salt, Fat, Acid, Heat
I n g r e d I e n t s
For the soup:
- 7 cups chicken stock, preferably homemade
- 12 ounces baby spinach (about 12 packed cups)
- 4 cups roughly chopped cilantro (from 2 large bunches)
- 1/4 cup well-stirred tahini
- 2 teaspoons fine sea salt
- 2 tablespoons freshly squeezed lemon juice, plus more as needed
For the sauce:
- 1/4c well-stirred tahini
- 1/4c freshly squeezed lemon juice
- 1 large clove garlic, finely grated or pounded to a smooth paste
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red-pepper flakes
- Nutritional analysis per serving (20 servings)
- 70 calories; 4 grams fat; 1 gram saturated 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;
- 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.
- 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.
- Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
- 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.
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