Always vegetarian, often vegan

Spinach soup with potatos and chickpeas

Hearty spinach soup with potatos and chickpeas. From a Spanish recipe!

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.
Voorbereiding 15 minutes
Bereiding 20 minutes
Totale tijd 35 minutes
Course: Appetizer, Main dish
Cuisine: Spanish
Keyword: soup, spinach
Porties: 4


  • 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


  • 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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