Canned chickpeas combined with tahini thicken this simple vegetable soup and give it a creamy consistency.
Serve this easy dinner with baguette slices.
Add onion and cook, stirring often, until softened, 3 to 4 minutes.
Photo: Carolyn Hodges, M.S., RDN
Add broth and chickpeas; bring to a simmer over high heat.
Discard the bay leaf.
Add spinach and stir until it has wilted.
In batches, puree the soup in a blender or food processor.
(Use caution when blending hot liquids.)
Return the soup to the pot.
Add lemon juice, tahini, salt and pepper; whisk until the tahini is incorporated.
Ladle the soup into bowls.
Add a dollop of yogurt to each one and swirl it into the soup.
Sprinkle with herbs, if desired.
To make ahead
Refrigerate for up to 3 days or freeze for up to 3 months.
Thaw, if necessary, and reheat, adding a little water to achieve desired consistency, before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
