Best Spinach And Cilantro Soup With Tahini And Lemon Recipes

SPINACH & CILANTRO SOUP WITH LEMON & TAHINI

Steps:

• Whisk together tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with two tablespoons water in a small bowl. Add more water as needed until you get a drizzly consistency. Set aside.
• Trim the very ends of the cilantro stems, then roughly chop both bunches. No need to pluck the leaves! Cilantro stems have great flavor. Add stock or broth to a heavy pot and bring to a boil. Stir in spinach, cilantro, tahini and return to a boil. Add a pinch of salt here too, unless your broth was already pretty salty, like mine. Turn off heat and stir in lemon juice.
• . Use an immersion blender or regular blender to puree soup. Taste and adjust seasoning with salt and more lemon, if desired.
• . Serve immediately and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.

SPINACH-AND-CILANTRO SOUP WITH TAHINI AND LEMON

Steps:

• First, make the sauce: Combine tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.
• Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.
• Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
• Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.

LEMONY SPINACH SOUP WITH FARRO

Steps:

• Melt the butter or heat the olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat. Stir in the leeks and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in the garlic, rosemary and bay leaves; cook 1 minute more. Stir in the potatoes, stock, 2 cups water, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium and simmer, partly covered, until vegetables are tender, 30 to 40 minutes.
• Meanwhile, bring a medium pot of salted water to a boil. Add farro and cook according to the timing on the package until just tender, about 20 to 30 minutes. Drain.
• Discard rosemary branches and bay leaves from the soup pot. Add spinach, cilantro and parsley, and simmer uncovered until very soft, 5 to 8 minutes. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. If it's too thin, let it simmer uncovered for another few minutes to thicken. Stir in lemon juice and more salt to taste. Stir in farro.
• To serve, ladle the soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt, red-pepper flakes and a little grated cheese, if desired.

SPINACH WITH TAHINI

Steps:

• Blend together garlic, tahini, lemon juice, salt, and 1/4 cup water in a blender until smooth.
• Bring remaining 1/2 cup water to a simmer in a 12-inch skillet over moderately high heat.
• Add spinach in handfuls, tossing with tongs, and cook until wilted, about 5 minutes.
• Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.
• Discard liquid and wipe bowl dry, then stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.