Moroccan spinach soup
Course: SoupCuisine: Moroccan
Servings
12
Preparation
10
minutesCooking time
20
minutesTotal time
30
minutesSpinach soup. Savoury because of the spinach, sweet because of the dried apricots, a spicy edge because of the harissa, nice herbs with the coriander and the flat-leaf parsley. A fatal combination. You keep on eating. And the chickpeas make sure you have some delicious to chew on. That’s nice as well.
Ingredients
600 gram fresh spinach
2 onions
3 cloves garlic
8 dry apricots
2 table spoons harissa
1 can chick peas
750 ml vegetable broth
1 bouquet coriander and flat parsley
olive oil
salt and pepper
Preparation
- In a large pan, fry the onion slightly caramel brown. Add the chopped garlic and cook for a few minutes. Then add the spinach and cover it with the stock. Let everything boil for 5 minutes. Then cut the apricots small and add them. And you can also stir in the harissa now.
Let the soup simmer for a few more minutes.
Add the fresh herbs. - Now puree it with the hand blender. Add the chickpeas and let it heat for a while. Season with salt and pepper.
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