Spinach And Cilantro Soup With Tahini And Lemon Recipes

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SPINACH-AND-CILANTRO SOUP WITH TAHINI AND LEMON



Spinach-and-Cilantro Soup With Tahini and Lemon image

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

1/4 cup well-stirred tahini
1/4 cup 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
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

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 & CILANTRO SOUP WITH LEMON & TAHINI



Spinach & Cilantro Soup with Lemon & Tahini image

Provided by Adapted very slightly from The New York Times

Time 20m

Number Of Ingredients 13

1/4 cup well-stirred tahini
1/4 cup freshly squeezed lemon juice
1 large garlic clove, finely grated
3/4 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
2 tablespoons water (plus more if needed, for consistency)
7 cups broth or stock
12 ounces baby spinach (12 packed cups)
4 cups roughly chopped cilantro (from two large bunches)
1/4 cup well-stirred tahini
2 tablespoons freshly squeezed lemon juice
Salt to taste

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 WITH TAHINI SAUCE



Spinach with Tahini Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Mix 1 tablespoon tahini, 2 teaspoons low-sodium soy sauce and 1 teaspoon each rice vinegar, sugar and water until smooth. Cook 1 pound spinach (not baby) in salted water until tender, 1 to 2 minutes. Plunge into a bowl of ice water, drain and squeeze dry. Toss with 1 teaspoon sesame oil and season with salt. Drizzle with the tahini sauce and toasted sesame seeds.

SPINACH WITH TAHINI



Spinach with Tahini image

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

1 medium garlic clove, chopped
3 tablespoons well-stirred tahini (Middle Eastern sesame paste)
1 1/2 to 2 tablespoons fresh lemon juice (to taste)
1/4 teaspoon salt
3/4 cup water
15 oz loosely packed baby spinach (24 cups)
2 teaspoons sesame seeds (optional), toasted

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.

TAHINI SPINACH



Tahini Spinach image

This is a quick side dish, or mini meal for people who like Middle Eastern flavors!

Provided by HealthyFoodLover

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 3

Number Of Ingredients 9

1 (10 ounce) package frozen chopped spinach
½ cup water
1 tablespoon tahini
2 cloves garlic, minced
¼ teaspoon ground cumin
¼ teaspoon paprika
cayenne pepper, or to taste
⅓ cup red wine vinegar
salt and pepper to taste

Steps:

  • Place the spinach and water into a saucepan, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 4 to 6 minutes until tender.
  • Meanwhile, whisk together the tahini, garlic, cumin, paprika, cayenne pepper, and red wine vinegar. Season to taste with salt and pepper. Drain the cooked spinach, and top with the tahini sauce to serve.

Nutrition Facts : Calories 69.2 calories, Carbohydrate 7.8 g, Fat 3.3 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 77.7 mg, Sugar 0.7 g

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