Vegetarian Spinach Soup with Chickpeas and Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g spinach, fresher
- 1 small can chickpeas
- 1 medium onion (s)
- 700 ml vegetable stock, possibly made from instant powder
- 2 cloves garlic
- 1 chilli pepper (s), possibly more
- 1 small Can (s) tomato (s), chopped
- some oil for frying
- salt
- Pepper, freshly ground
- Chilli powder
- Ground cumin
- Spice mixture, e.g., Masala
- some crème fraîche or cream cheese
Print Recipe
Pin Recipe Instructions
- Dice the onion. Finely dice the garlic. Core the chilli pepper and cut into fine strips. Wash the spinach, drain and cut into strips.
- Sauté the onion in a sufficiently large saucepan in the hot oil. Add the garlic and the chilli pepper and sauté briefly. Fold in the spinach and let it collapse.
- Top up with vegetable stock. Season with salt, pepper, cumin and spice mixture and simmer for about 5 minutes. Add chickpeas and tomatoes and cook for 5 - 10 minutes. Season the soup to taste and let it steep for 5 minutes.
- Divide the soup on plates and serve with a dollop of crème fraîche or cream cheese.
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