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This SOUP!

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

Spinach-and-Cilantro Soup With Tahini and Lemon

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 Information

  • 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;

Preparation

  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.
  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.
  3. Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
  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.

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