Spinach 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.
600 gram fresh spinach
3 cloves garlic
8 dry apricots
2 table spoons harissa
1 can chick peas
750 ml vegetable broth
1 bouquet coriander and flat parsley
salt and pepper
Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel
Follow us @a-la-damaris on Pinterest
Like us on Facebook
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.