Directions:
- Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
- Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
- In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
- Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 984.51 Kcal (4122 kJ) | ||
| Calories from fat | 135.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.09g | 23% | |
|---|---|---|---|
| Cholesterol | 27.4mg | 9% | |
| Sodium | 33053.82mg | 1377% | |
| Potassium | 530.07mg | 11% | |
| Total Carbs | 172.28g | 57% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 4.73g | 9% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 2.7mg | 15% | |
| Calcium | 95.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 263.86 Kcal (1105 kJ) | ||
| Calories from fat | 36.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 23% | |
|---|---|---|---|
| Cholesterol | 7.34mg | 9% | |
| Sodium | 8858.66mg | 1377% | |
| Potassium | 142.06mg | 11% | |
| Total Carbs | 46.17g | 57% | |
| Sugars | 0.91g | 14% | |
| Dietary Fiber | 0.97g | 14% | |
| Protein | 1.27g | 9% | |
| Vitamin C | 4.1mg | 26% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.7mg | 15% | |
| Calcium | 25.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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