Spinach potato soup with chickpeas
In a Spanish cookbook I found the recipe for a spinach potato soup. The taste was delicious but really too thick. So we adapted it to our own taste. And now it's delicious and liquid.
Porties:
Ingrediënten
- 2 shallots
- 400 g potatos
- 300 g spinach
- 300 g chickpeas from a can
- 1 1/2 liter vegetable stock
- 2 eggs
- olive oil, salt, pepper
Instructies
- Saute the finely chopped shallots in olive oil.
- Add the peeled potato cubes and stir well.
- Add the vegetable stock, bring to the boil and cook for 15 minutes until the potatoes are tender.
- Now add the spinach hand by hand. When all the spinach has been added, add the chickpeas. Simmer for 5 minutes so that the chickpeas are warm and the spinach is cooked.
- Puree part of the soup with the immersion blender.
- Hard boil 2 eggs. Peel them and add the chopped eggs to the soup.
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