1400 700 vegan mintedspinachsoupwithraselhanout horizontal

Minted Spinach Soup

with Ras El Hanout Carrots & Yogurt

dinner

Soup Middle Eastern Seasonal Menu Spring Recipes Gluten-Free Soy-Free Dinner Summer Recipes
SERVINGS
2 4
PREP & COOK TIME
35 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® Organic Dairy-Free Cashewmilk Yogurt
  10. 1 tbsp (2 tbsp) vegetable oil*
  11. 2 tbsp (4 tbsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut & cashew)
Nutrition

TOOLS

  • Baking sheet
  • Large pot
  • Blender

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 clean kitchen towel. Place diced carrot and just half the chickpeas on a baking sheet and toss with 1 tbsp (2 tbsp) vegetable oil, ras el hanout, and a pinch of salt. Roast until carrots are tender and chickpeas are crispy, 15 to 18 minutes.

2
Prepare the aromatics

Peel and dice the onion(s). Peel and mince 1 tbsp ginger. Pick the mint leaves.

3
Start the minted spinach soup

Heat 2 tbsp (4 tbsp) olive oil in a large pot over medium-high heat. Add diced onion, minced ginger, and a pinch of salt. Cook until softened, 3 to 5 minutes. Add remaining chickpeas, all but a few mint leaves, baby spinach, vegetable broth concentrate, 1¼ cups (2½ cups) water, and 1 tsp (2 tsp) salt. Bring the minted spinach soup to a boil, reduce heat to low, and cook until greens have wilted, 4 to 5 minutes.

4
Blend the minted spinach soup

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

5
Serve

Divide the minted spinach soup between bowls. Dollop with yogurt. Top with ras el hanout carrots and crispy chickpeas, and the remaining mint leaves. Soup’s on!