This spinach soup recipe is the perfect balance of sweet and savory. Quick, easy, and ready under one hour. Make it today!
Prep Time:5 minutes
Yield:4 servings 1x
4 cups cilantro
1 1/2 cups parsley
14 cups baby spinach (sounds like a lot but it isn’t)
1/2 cup olive oil
5 garlic cloves crushed
2 green chiles (finely chopped)
1 tbsp + 1 tsp ground cumin
3/4 tsp ground cinnamon
1 tbsp ground coriander
1 1/2 tsp sugar
2 lemons (2 tbsp of lemon juice)
4 cups vegetable stock
1 pound gold potatoes (cut into chunks)
9 oz jar butter beans
In batches, add the cilantro, spinach, and parsley into a food processor. Pulse it is finely chopped and set aside. If you do not have a food processor, you can do this by hand.
Put 5 tbsp of the olive oil into a large, heavy-bottomed pot on medium heat. Add the onion and fry until golden brown. Add the garlic, chiles, and all of the spices. Cook for 6 minutes, stirring often.
Increase the heat to high and add the chopped herbs to the pot along with the remaining 3 tbsp of olive oil. Cook for 10 minutes, stirring occasionally. The spinach will turn a dark green (almost gray). Stir in the lemon juice, sugar, stock, and 3/4 tsp salt. Bring to a rapid simmer then decrease the heat to medium. Add the potatoes and cook gently until they are soft (about 25 minutes). After the 25 minutes, add the beans and cook for 5 minutes.
Remove the pot from the heat and serve immediately!