Completed in a single: Spinach soup with lemon and tahini

This has turn into my favorite standby soup. It’s so recent, zingy and loaded with inexperienced goodness, with a swirl of my punchy tahini sauce for a flavour kick.


  • 1 tbsp further virgin olive oil
  • 2 onions, chopped
  • 1.5 litres good-quality vegetable or rooster inventory
  • 400g child spinach leaves
  • 16g coriander leaves
  • 24g flat-leaf parsley leaves
  • 16g mint leaves
  • 2 tbsp tahini
  • 1 tbsp finely grated lemon zest
  • sea salt and cracked black pepper
  • sumac, to serve


  • 90g tahini
  • 60ml lemon juice
  • ½ tsp floor cumin
  • 2 tbsp water
  • Place a big saucepan over medium warmth. Add the oil and onion and cook dinner for five minutes or till comfortable. Add the inventory and produce to the boil, then simmer for five minutes.
  • Add the spinach, coriander, parsley and mint and cook dinner for two minutes or till the leaves are wilted. Add the tahini, lemon zest, salt and pepper and stir to mix.
  • Utilizing a handheld blender, whiz till easy.
  • To make the tahini sauce, place the tahini, lemon juice, cumin and water in a bowl and stir to mix.
  • Divide the soup between 4 bowls, swirl the tahini sauce by means of and sprinkle with sumac.