I should call this 'clean out your fridge and pantry soup'. But it would be unfair to belittle a bowl of warm comfort such as this.
It's late-winter in my part of the world now; it's no longer chilly and so there is no justification for craving steaming soups. Except that I needed some comfort; and I wanted to throw together a quick and sustainable lunch for myself and the kids.
This garlic flavored creamy soup is uncomplicated & satisfying. Some things in life should just be simple, don't you think?I got the recipe from a little cookbook I have called Great Garlic Recipes.
Garlic, Chickpea & Spinach Soup
2 tbsp olive oil
4 garlic cloves, crushed
1 onion, roughly chopped
2 tsp ground cumin
2 tsp ground coriander
5 cups vegetable stock (I used vegetable stock cubes)
350 g/12 oz potatoes, finely chopped
425 g/15 oz can chickpeas, drained and rinsed
1 tbsp cornflour
2/3 cup cream, at room temperature (I used light)
2 tbsp tahini (sesame seed paste)
200g/7 oz spinach, shredded
salt, and freshly ground black pepper, according to taste (I used stock cubes, so omitted the extra salt)
Heat the oil in a large pan and cook the garlic and onion for 5 minutes, or until they are soft and golden brown.
Stir in the cumin and coriander and cook for 1 minute.
Pour in the stock and add the potatoes. Bring to the boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 more minutes, or until the potatoes are just tender.
Blend together the cream, tahini and cornflour with the salt (if using) and black pepper. Stir into the soup with the Spinach.
Bring to the boil, stirring, and simmer for 2 more minutes.
Adjust seasonings to taste and serve immediately, sprinkled with a little cayenne pepper.