I keep a can of garbanzo beans on stock just for this soup. Can be made in minutes or you can add some zucchini and carrots and make a more complete meal in a bowl. A wonderfully pleasing vegan soup that is incredibly good with Irish soda bread, because in my family we like to mix things up.
1 10 oz bag fresh baby spinach (or about 8 oz frozen chopped spinach)
1 cup freshly cooked garbanzos ---or 1 can garbanzo beans
1/2 yellow onion, finely chopped
3-4 cloves garlic, crushed
2 Tablespoons olive oil
2 Tablespoons tahini
1/4 cup fresh lemon juice (or 2 T diced preserved lemons!)
2 -3 cups veg broth or 2 teaspoons veggie bouillon powder
3 cups water (if using powdered bouillon)
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 10 minutes.
Meanwhile, in a small bowl place 1 clove crushed garlic, add lemon juice, (preserved lemon is using), tahini and 2 T warm water. Stir well and add to the soup after it has cooked for 10 minutes. Remove from heat. Add salt and pepper to taste.
Serve hot or cold. Wonderful with a side of rice.
Makes 2-4 servings.