Oriental Spinach Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spinach, boy
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon cumin
- 1 tablespoon olive oil
- 1 small Can (s) chickpeas (400 ml)
- 300 ml vegetable stock, instant
- salt
- 250 g quark (20% fat)
- 1 dash lemon juice
- 3 tablespoon sesame seeds for sprinkling
- Chilli flakes (pul biber)
Print Recipe
Pin Recipe Instructions
- Wash the spinach, select it, snap off the stalks. Peel and finely chop onions and garlic.
- Sweat the onion and garlic cubes with the cumin in the oil. When it starts to smell, add the spinach and cook until it collapses.
- Set aside some chickpeas. Add the rest and the stock with the vegetable stock, season. Add the quark and purée finely with the hand blender.
- Briefly toast the sesame seeds in a pan without oil. Season the soup with lemon juice. Add the remaining chickpeas. Serve sprinkled with sesame seeds and pul biber.
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