Spinach soup
215 cals, 10p, 18c, 8f (per meal)
1 tsp (2g)
1 1/4 cup(s) (mL)
1/2 lbs (227g)
2 inch (2.5cm) cube (10g)
1 medium (2-1/2" dia) (110g)
2 tsp (10mL)
1/2 can (224g)
1
Heat oil in a large pot over medium-high heat. Fry onion and ginger until soft, about 3-5 minutes. Stir in chickpeas, spinach, broth, cumin, and some salt.
2
Bring to a boil, reduce heat to low, and cook until greens are wilted, about 4-5 minutes.
3
Carefully transfer soup to a blender. Blend until smooth. Season to taste with salt and pepper. Serve.