Spinach Cilantro Soup With Lemon Tahini Recipes
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
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