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Monthly Recipe: Spinach Cilantro Soup

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Now that the weather is turning warmer, I am craving lots of fresh green things! This soup fulfills that craving in spades. This quick and easy recipe is so simple you can make it on a weeknight with confidence, or fold it into your Sunday food prep for a satisfying and nutritious side to any meal of the week.

Not only is this soup Paleo, gluten-free and Whole 30 friendly, it’s chock full of micronutrients you body needs to keep running at it’s best. So grab your greens and give it a go!


Drizzling Sauce:

1/4 c. organic tahini
1/4 c. lemon juice, about one small lemon
2 T. water, or more to thin the mixture to your liking
1/2 t. sea salt, or more to taste
1/2 t. ground cumin
1/2 t. red pepper flakes


7 cups organic chicken stock
12 oz baby spinach
2 large bunches cilantro, rinsed and roughly chopped
1/4 c. organic tahini
2 t. sea salt, or more to taste
2 T. lemon juice, or more to taste

Step 1: Make the Sauce
Combine all sauce ingredients in a small bowl and whisk until smooth.

Taste for seasoning and balance.

Add more water, a little at a time, until the mixture is the consistency you would like.




Step 2: Get Your Stock Going
In a Dutch oven or heavy pot, bring your stock to a boil.






Step 3: Green It Up
Add spinach, cilantro, tahini and salt to the pot.

Bring back to a boil and take off the heat.

Add lemon juice and stir.





Step 4: Blend
Using an immersion blender, purée the soup.

Taste and adjust seasoning, if needed, adding more salt or lemon as desired.

You can also transfer the soup in batches to a standard blender to make the purée.





Step 5: Enjoy!
Get that soup in a bowl and drizzle with tahini sauce, then dig in and enjoy!

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