Secret Recipes

Garlic, Garbanzo & Spinach Soup

• 2 tablespoons olive oil
• 2 onions, coarsely chopped
• 8 cloves garlic, crushed (or 4 tsp minced garlic)
• 4 tsp ground cumin
• 4 tsp coriander
• 8 cups water
• 3 vegetable bouillon cubes
• 4 large potatoes, peeled and cubed
• 1 (30 oz) can garbanzo beans, drained
• 2 Tbsp cornstarch
• 1 1/2 cups fat free half-and-half (or soymilk)
• 1/4 cup tahini
• 1 (10 oz) package frozen spinach (leaves or chopped)
• Salt, to taste
• Cayenne pepper, to taste

Heat the oil in a large saucepan over medium-high heat. Saute the onions and garlic for 5 minutes or until softened and golden brown. Stir in the cumin and coriander; cook for another minute.

Add the water, bouillon cubes and potatoes; bring to a boil and simmer for 10 to 15 minutes or until the potatoes are nearly tender. Add the garbanzos and spinach; return soup to a boil and simmer for 5 to 10 more minutes or until the potatoes and chickpeas are tender.

Remove about 1/2 cup of the broth from the soup and place in a small bowl; cool slightly. Whisk the cornstarch and tahini into the broth until no lumps remain. Stir the cornstarch mixture into the soup, cooking until soup bubbles and thickens; then remove saucepan from the stove. Stir the half-and-half into the soup. (Do not boil, or half-and-half may curdle). Season to taste with salt and pepper.

Servings:

2 1/2 quarts