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.
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.
*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.