Best Portuguese Spinach Chickpea Soup Sopa De Grao Recipes

Portuguese Potato and Garlic Soup (Sopa De Alho Com Batatas) image

Provided by Nif_H

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter
2 garlic cloves, thinly julienned
2 chicken bouillon cubes
4 cups boiling water
1 cup nonfat milk
2 large potatoes, peeled, boiled and mashed
3 ounces light cream
salt, to taste

Steps:

In a saucepan, heat butter and saute garlic until soft, not browned.
In a bowl, dissolve the vegetable broth in the boiling water; add to saucepan and simmer for 10 minutes. Turn off the stove, add milk and potatoes and stir well. Increase heat and bring to boil.
Remove from heat and add the cream, stirring gently. Add salt if necessary.

Garlic, Chickpea & Spinach Soup image

Provided by Sackville

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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.