Spinach Soup with Tahina Sauce
1 large golden onion (chopped) + 2 cloves garlic
2 TBSP olive oil
2 cups mushroom (sliced)
2 cups frozen chopped spinach + 1 cup diced potato or thawed peas or carrots
1 cup water or stock or coconut milk
Salt and pepper according to taste
1 tsp tarator to garnish it and give it flavor when served (tahina with garlic lemon sauce)
Tahina Sauce Recipe:
- 1/4 cup well-stirred tahini
- 1/4 cup freshly squeezed lemon juice
- 1 large clove garlic, finely grated or pounded to a smooth paste
- 3/4 teaspoon fine sea salt
First, make the sauce: Combine tahini, lemon juice, garlic, salt 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.
Fry the onion & garlic with oil then add the mushrooms and last the spinach then the rest of the cooked veggies. Season with salt and pepper
Add the coconut cream or broth then bring to boil.
Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
Garnish with a drizzle of tahina.