1400 700 vegan mintedspinachsoupwithraselhanout horizontal

Minted Spinach Soup

with Ras El Hanout Carrots and Yogurt

dinner

Dinner Soup Appetizer Beans/Legumes Root Vegetables Leafy Greens Soy-Free Gluten-Free Spring Recipes Summer Recipes <600 Calories Middle Eastern
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
430
FAT
7g
CARBOHYDRATES
65g
PROTEIN
22g

MAIN INGREDIENTS

  1. 3 carrots
  2. 13.4 oz chickpeas
  3. 2 tsp ras el hanout
  4. 1 onion
  5. 1 oz fresh ginger
  6. ½ oz fresh mint
  7. 8 oz baby spinach
  8. 2 tsp vegetable broth concentrate
  9. ¼ cup Forager® Project Cashewgurt®
  10. 1 tbsp vegetable oil*
  11. 2 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Blender
  • Large pot
  • Baking sheet

INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 400°F. Peel and dice the carrots. Drain and rinse the chickpeas and pat dry with a kitchen towel. Add the diced carrots and just half the chickpeas to a baking sheet and toss with 1 tbsp vegetable oil, ras el hanout, and a pinch of salt. Roast until the carrots are tender and the chickpeas are crispy, 15 to 18 minutes.

2
Prepare the aromatics

Peel and dice the onion. Peel and mince 1 tbsp of ginger. Pick the mint leaves.

3
Start the minted spinach soup

Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the diced onion, minced ginger, and a pinch of salt. Cook until the onions have softened, 3 to 5 minutes. Add the remaining chickpeas, spinach, vegetable broth concentrate, all but a few of the mint leaves, 1¼ cups water, and 1 tsp salt. Bring the soup to a boil, reduce heat to low, and cook until the greens have wilted, 4 to 5 minutes.

4
Blend the minted spinach soup

Carefully transfer the minted spinach soup to a blender. Blend until smooth. Taste, and add salt and pepper as necessary.

5
Serve

Divide the minted spinach soup between bowls. Dollop with Cashewgurt. Top with the ras el hanout carrots and crispy chickpeas, and the remaining mint leaves. Enjoy!