Spinach and kale soup

This recipe use fresh ingredients that can be plucked right from your Tower Garden, and can be made in large quantities for leftovers the next day. Or, if you’re one to meal-prep, they can be implemented in your weekly bulk-cooking session!  Check out what produce you can easily grow indoor in your Tower Garden. Great for the colder months!

Spinach & Kale Soup with Tahini Dressed Chickpeas
Serves 3-4 persons

• 2-3 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• a pinch of dried chili flakes
• 500 g fresh spinach or thawed frozen, coarsely chopped
• 300 g fresh kale or thawed frozen, stem removed and finely chopped
• 1/2 tsp ground nutmeg
• 4 cups (1 liter) water or vegetable broth
• sea salt & freshly ground black pepper, to taste

Tahini Dressed Chickpeas

• 3 tbsp tahini
• 3 tbsp extra virgin olive oil
• 1 organic lemon, juice
• 1 small handful fresh flat-leaf parsley, finely chopped
• sea salt & freshly ground black pepper, to taste
• around 2 cups (600 g) cooked chickpeas/garbanzo beans

Preparing the soup: Heat oil in large saucepan. Add onion, garlic and chili, lower the heat and let stir for a couple of minutes or until softened. Stir occasionally. Stir in spinach, kale and nutmeg and gently cook for 1 minute. Then add water or broth and cook for 20 more minutes until the spinach and kale has completely wilted down. Season to taste. Serve as it is or blend it silky smooth, both ways are delicious.

Preparing the Chickpeas: Whisk tahini, oil and lemon juice together in a mixing bowl. Add parsley, salt and pepper and stir to combine. Add the chickpeas and mix it all up with your hands, make sure every single chickpea is coated.

Serving: Serve the soup in bowls with a dollop of yogurt and a couple of spoonfuls of Tahini Dressed Chickpeas.

Thank you Green Kitchen Stories! This is a beautiful recipe!