Prep 10 mins
Cook 25 mins
The garlic really stands out in this mild and creamy soup.
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 1 onion, chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 5 cups vegetable stock
- 350 g potatoes, diced
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 tablespoon cornstarch
- 2⁄3 cup double cream
- 2 tablespoons light tahini
- 200 g spinach, shredded
- cayenne pepper
- salt and pepper, to taste
- Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
- Stir in the cumin and coriander and cook for one minute.
- Add the stock and potatoes.
- Bring to a boil and simmer for 10 minutes.
- Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
- Mix the cornflour, cream and tahini together.
- Stir into the soup with the spinach.
- Season with salt and pepper to taste.
- Bring to the boil, stirring and simmering for another 2 minutes.
- Sprinkle with cayenne pepper before serving.
Another great soup Friedel, come live at my house and cook me soup please! Had guests for lunch today and served this (doubled the recipe). Only change I made was to omit the cornstarch-I felt that with all the stuff in it, including the potatoes, it was naturally thick enough. It's just as Friedel say, subtle, garlicky, creamy, yummy!
I tried this tonight for dinner as I needed to use up some of the spinach from the garden. It was really good. Everyone liked it! I did make a few changes tho. I added 2 celery stalks, I left out the coriander, as I didn't have any, and I didn't add any double cream as I can't have dairy. Even without the cream the soup was very thick and "creamy". Definitely a keeper!
Double cream is heavy whipping cream in the U.S.