Hummus Soup

Getting your child(ren) to eat healthy can sometimes be all about the marketing. If I called this soup recipe "Chickpea and Spinach Soup," I can almost guarantee R would turn up his nose. But..."selling" it as hummus (one of his favorite foods) soup with bread? Well, now I have his attention. I am bit sentimental about this soup. My mother-in-law brought us batches and batches of frozen soup she had prepared for us when R was a newborn. The soup recipe below, one of our favorites, is one that she brought us. Hummus Soup 1 tablespoon olive oil 3 garlic cloves, minced 1 medium onion, chipped 2 teaspoons ground cumin 1-1/2 teaspoons ground coriander 1 teaspoon salt 1/2 teaspoon fresh ground pepper Three 15-ounce cans of vegetable stock (or chicken) 2 medium potatoes, peeled and diced One 15-ounce can of chickpeas, drained (or you can use another type of white bean, like Great Northern or Butter) 2 teaspoons cornstarch 3/4 cup whole milk 2 tablespoons tahini* 3 cups thinly sliced spinach Heat the oil in a large stock pot over medium heat. Add the garlic, onion, cumin, coriander, salt and pepper, and cook for about 5 minutes. Add the stock and deglaze (scrape up the browned-up yummy bits on the bottom of the pot). Add the potatoes and bring to a boil. Simmer for 15 minutes. Add the chickpeas. In a separate bowl, mix the cornstarch, milk, and tahini, whisking until it is smooth. Add to the soup and stir well. Add the spinach: Bring the soup to a boil and then let simmer for a few minutes. In no time, the spinach will wilt and the soup will look like this: Serve with croutons. Yum. SPC *Tahini is sesame seed paste, which is used for making hummus. It is delicious. You can find it in most grocery stores, either in the international or health food section.