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Ingredients
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2 tablespoons olive oil
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4 cloves garlic, peeled and crushed
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1 medium onion, coarsely chopped
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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1 ⅓ quarts vegetable stock
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3 medium potatoes, peeled and chopped
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1 (15 ounce) can garbanzo beans, drained
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1 cup heavy cream
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2 tablespoons tahini
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2 tablespoons corn meal
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½ pound spinach, rinsed and chopped
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ground cayenne pepper to taste
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salt to taste
Directions
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Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.
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Add vegetable stock and potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in garbanzo beans, and continue to cook until potatoes are tender.
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In a small bowl, blend heavy cream, tahini, and cornmeal. Mix into the soup.
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Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Nutrition Facts (per serving)
389 | Calories |
24g | Fat |
39g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 389 | |
% Daily Value * | |
Total Fat 24g | 30% |
Saturated Fat 10g | 52% |
Cholesterol 54mg | 18% |
Sodium 441mg | 19% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 7g | 24% |
Total Sugars 2g | |
Protein 8g | 16% |
Vitamin C 36mg | 40% |
Calcium 138mg | 11% |
Iron 4mg | 21% |
Potassium 868mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.