SPINACH & CILANTRO SOUP WITH LEMON & TAHINI
Provided by Adapted very slightly from The New York Times
Time 20m
Number Of Ingredients 13
Steps:
- Whisk together tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with two tablespoons water in a small bowl. Add more water as needed until you get a drizzly consistency. Set aside.
- Trim the very ends of the cilantro stems, then roughly chop both bunches. No need to pluck the leaves! Cilantro stems have great flavor. Add stock or broth to a heavy pot and bring to a boil. Stir in spinach, cilantro, tahini and return to a boil. Add a pinch of salt here too, unless your broth was already pretty salty, like mine. Turn off heat and stir in lemon juice.
- . Use an immersion blender or regular blender to puree soup. Taste and adjust seasoning with salt and more lemon, if desired.
- . Serve 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.
SPINACH-AND-CILANTRO SOUP WITH TAHINI AND LEMON
The simplicity of this soup's technique belies its depth of flavor, which is both vivid and complex. The soup is made bright with lemon and fresh with cilantro, but the secret ingredient is tahini, which is layered into the soup to thicken it, and then drizzled generously on top in the form of a gently spiced sauce. The result is a soup that's both vegetal and creamy, tangy and rich. You'll find it so tasty that you'll forget you're drinking your vegetables.
Provided by Samin Nosrat
Categories easy, lunch, quick, soups and stews, main course
Time 20m
Yield 2 quarts
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 2 grams
SPINACH WITH TAHINI
Provided by Melissa Roberts-Matar
Categories Blender Vegetable Side Vegetarian Quick & Easy Spinach Summer Vegan Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Blend together garlic, tahini, lemon juice, salt, and 1/4 cup water in a blender until smooth.
- Bring remaining 1/2 cup water to a simmer in a 12-inch skillet over moderately high heat.
- Add spinach in handfuls, tossing with tongs, and cook until wilted, about 5 minutes.
- Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.
- Discard liquid and wipe bowl dry, then stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.
LEMONY SPINACH SOUP WITH FARRO
Hearty enough to serve for dinner, but full of a salad's worth of vibrant dark-leafed greens, this soup is both satisfyingly and extremely verdant. Puréeing a little potato into the broth adds creaminess and body, while chile and lemon juice make it bright and spicy. If you don't have farro, you can leave it out, or substitute 2 cups of cooked rice (either brown or white). Farro adds a nice chewy texture and some heft to the bowl, but isn't strictly necessary.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, vegetables, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Melt the butter or heat the olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat. Stir in the leeks and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in the garlic, rosemary and bay leaves; cook 1 minute more. Stir in the potatoes, stock, 2 cups water, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium and simmer, partly covered, until vegetables are tender, 30 to 40 minutes.
- Meanwhile, bring a medium pot of salted water to a boil. Add farro and cook according to the timing on the package until just tender, about 20 to 30 minutes. Drain.
- Discard rosemary branches and bay leaves from the soup pot. Add spinach, cilantro and parsley, and simmer uncovered until very soft, 5 to 8 minutes. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. If it's too thin, let it simmer uncovered for another few minutes to thicken. Stir in lemon juice and more salt to taste. Stir in farro.
- To serve, ladle the soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt, red-pepper flakes and a little grated cheese, if desired.
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