Soup is there much better when winter and the cold decides to extend itself into March?
Since coming to Portugal, my appreciation for a good soup has decidedly increased, rather than add creams or flour/making roux to thicken, they use the veggies to make a puree and it tastes just all round more delicious and it significantly cuts calories.
Whilst I LOVE most every soup I have encountered in Portugal so far, I think by far my absolute favourite is chickpea and spinach soup.
Here is a My favourite recipe, I normally don’t write them down so I have tried as best I can to approximate what I normally have in the Pot.
Time to prepare 10 minutes
Time to cook 30-35 minutes
€ 0.53 per person average
Recipe for up to 8.
500g White Potato quartered, skins removed.
500g leeks (just the whites)
500g Cooked and Drained Chickpeas
1 Medium White Onion quartered
1 bunch of Spinach roughly chopped (or large bag of baby spinach leaves rinsed, drained and left whole)
1 chicken stock cube( Vegetable can be subbed in also)
1/4 cup good EVOO
Salt and Pepper(recommend black) to taste.
1) In a large pan with approx 2.5 /3L of boiling water add the potatoes, leek, onion and half of the chickpeas. Add the chicken stock cube and season with salt and pepper how you prefer.
2) Allow to cook on medium heat for 15-20 minutes or until the veggies are soft.
3) Remove from the heat and blend with an emersion blender until smooth.
4) Add the rest of the chickpeas, all of the spinach, and EVOO and mix together.
5) Allow the spinach and rest of the chickpeas to cook, approximately 10 minutes on a medium-low heat, Season again if you feel it is needed.
Hope you guys enjoy, this will last well in the fridge and can be reheated very easily by the portion on the hob, sometimes a dash of water may be needed to thin it down after chilling