While the vegan husband loved this soup, I thought hands down it belonged in the Misses category.
One of the comments I’ve received regarding many of the recipes on this blog is that the ingredient lists are often far too extensive. I am listening! As a result, I have been experimenting with dishes with a “less is more” mentality.
With my mantra that food should be spiced, herbed and flavored to the nth degree, I attempted to create flavor by using fewer ingredients but adding higher quantities of those ingredients. This one didn’t work for me.
I am not a fan of large quantities of garlic in soup. Although 8 cloves of garlic were used, it still lacked a punch. Roasting a few bulbs of garlic could have significantly changed the flavor. Also, I could have included a little cayenne pepper when I added the almond milk, tahini and spinach in addition to the little dash I added before serving.
8 cloves garlic, minced
2 onions, diced
4 tsp cumin
12 cups vegetable stock
6 potatoes, peeled and diced
1 cup dry chickpeas or (1) 15 oz can
1 cup almond milk (or any type of dairy free milk, I use almond for it’s density)
3-4 tbsp tahini
spinach, amount to your liking
dash of cayenne pepper
sea salt and pepper to taste
Soak chickpeas overnight and cook until tender the following day. Be sure to rinse the chick peas if you are using the canned version. Prepare a large saucepan by heating on high for a few minutes. Add garlic and onions. Turn heat down to medium and add water, when necessary, a few tablespoons at a time to prevent ingredients from burning. Cook for 5 minutes or until onions are softened. Stir in cumin and cook for another minute. Add vegetable stock and potatoes. Bring to a boil and simmer for 10 minutes. Add chickpeas and simmer for 5 minutes or until potatoes are tender. Add almond milk, tahini and spinach. Cook for another few minutes. Season with cayenne pepper, salt and pepper.
Do you have any favorite garlic recipes? Please leave a comment…