Coriander Seed Soup



  • 500 g spinach
  • 300 g chickpeas
  • 30 g coriander seeds
  • 1 onion (small diced)
  • 1 clove of garlic
  • 200 ml cream
  • Salt, pepper


First of all, boil the chickpeas that you soaked the night before until they are soft.

Sweat the onions in a saucepan. Add the coriander seeds, garlic and spinach and fry for another 5 minutes.

Add chickpeas, 400 ml of water and cream, cook for 5 minutes. Blend into soup in a food processor. Add salt and pepper and make it ready to serve.


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