Moroccan spinach soup

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Recipe by Damaris Beems Course: SoupCuisine: Moroccan
Servings

12

Preparation

10

minutes
Cooking time

20

minutes
Total time

30

minutes

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.

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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