A wonderfully pleasing vegan soup that is incredibly good with Irish soda bread.
1 10 oz bag fresh baby spinach (or about 8 oz frozen chopped spinach)
1 can garbanzo beans, drain to reduce salt or use the liquid to help thicken the soup
1/2 yellow onion, finely chopped
3-4 cloves garlic, crushed
2 Tablespoons olive oil
2 Tablespoons tahini
1/4 cup fresh lemon juice
2 teaspoons veggie bouillon powder (or one cube)
3 cups water
salt and pepper
Heat olive oil in a large pot and add chopped onion, and sauté until translucent.
Add spinach and 2 cloves garlic and sauté for about 2 minutes. Then add water, garbanzos (with liquid if using), vegetable bouillon and stir. Bring to a gentle boil then reduce heat to medium-low and simmer for 30 minutes.
Meanwhile, in a small bowl place 1 clove crushed garlic, add lemon juice, tahini and 2 T warm water. Stir well and add to the soup after it has cooked for 30 minutes. Remove from heat. Add salt and pepper to taste.
Serve hot or cold.
Makes 2-4 servings.