Portuguese-style chickpea and spinach soup
A hearty Portuguese chickpea and spinach cream soup on a potato base, traditionally drizzled with fragrant olive oil before serving.
Ingredients
- canned chickpeas400 g
- spinach250 g
- potato600 g
- onion1 pcs
- garlic2 cloves
- vegetable broth900 ml
- salt1 to taste
- black pepper (ground)1 to taste
- olive oil3 tbsp
Instructions
Peel the potatoes and cut into 1.5–2 cm cubes, finely chop the onion and garlic.
In a heavy-bottomed pot, heat 2 tbsp of olive oil and sauté the onion and garlic over medium heat for 3–4 minutes until soft.
Add the potatoes and vegetable stock, bring to a boil, reduce the heat and simmer covered for 15 minutes until the potatoes are tender.
Add the drained canned chickpeas, season with salt and pepper to taste, and simmer for another 5 minutes.
Using an immersion blender, blend about half of the soup right in the pot until creamy, leaving the other half chunky for texture.
Add the spinach and heat the soup over low heat for 1–2 minutes, until the leaves wilt.
Ladle the soup into bowls and drizzle each serving with the remaining olive oil (1 tbsp) before serving.
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