Equipment
Ingredients
Aromatic Base
- 15 ml olive oil, extra virgin
- 1 yellow onion, diced
- 3 garlic, minced
Broth and Greens
- 950 ml chicken stock, unsalted or low sodium
- 300 g fresh spinach, washed and tough stems removed
- 50 g fresh cilantro, roughly chopped, tender stems included
Flavor Enhancers
- 120 g tahini, well stirred
- 45 ml lemon juice, freshly squeezed
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 398 kcal
- Protein
- 19 g
- Carbohydrates
- 21 g
- Fat
- 25 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 1373 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 8 g
- Potassium
- 940 mg
- Calcium
- 234 mg
- Iron
- 5.6 mg
- Magnesium
- 106 mg
- Phosphorus
- 343 mg
- Zinc
- 2.2 mg
- Vitamin A
- 397 mcg
- Vitamin C
- 33 mg
- Vitamin E
- 2.5 mg
- Vitamin K
- 404 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.46 mg
- Riboflavin
- 0.32 mg
- Niacin
- 2.4 mg
- Folate
- 192 mcg
- Water
- 126 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the olive oil in a large pot over medium heat. Add the diced yellow onion and saute until soft and translucent, about 5 minutes.
Add the minced garlic to the pot and cook until highly fragrant, stirring constantly to prevent burning, about 1 minute.
Pour in the chicken stock and bring the liquid to a gentle simmer at approximately 90C or 195F.
Add the fresh spinach and chopped cilantro to the simmering stock. Stir continuously for 1 to 2 minutes just until the greens are completely wilted. Remove the pot from the heat immediately to preserve the bright green color.
Using an immersion blender, carefully puree the soup directly in the pot until it is completely smooth and uniform in texture.
Whisk the well-stirred tahini and fresh lemon juice into the pureed soup until perfectly emulsified and creamy. Season with kosher salt and black pepper to taste.
Chef's Notes
- Stirring the tahini exceptionally well in its jar before adding it to the soup is crucial. Without the solids, you lose the thickening power; without the oil, it becomes clumpy.
- For the absolute brightest presentation, you can optionally blanch the greens in a separate pot of rapidly boiling water for 15 seconds, shock them in ice water, and blend them into the finished base off the heat.
- The acid from the lemon juice brightens the earthy notes of the spinach and cuts the richness of the tahini, but acid degrades green pigments over time. Add the lemon right before serving for the best visual impact.
- To add texture to the finished dish, serve garnished with toasted sesame seeds, an extra drizzle of high-quality olive oil, or a pinch of sumac.
Storage
Refrigerator: 3 days — Store in an airtight container. The tahini may cause the soup to separate slightly as it cools; whisk vigorously when reheating.
Reheating: Gently warm on the stove over medium-low heat. Do not let it boil, as high heat will dull the vibrant green color and can cause the tahini to split.
Troubleshooting
Soup has a dull olive or brownish color
Cause: The spinach and cilantro were cooked for too long before blending
Fix: Cannot be fixed, but the flavor remains entirely unaffected and safe to eat
Prevention: Remove the pot from the heat the exact moment the greens have wilted, typically within 60 to 90 seconds
Soup feels thin or watery rather than creamy
Cause: The tahini was separated in the jar and only the top oil was used, lacking the thick seed solids
Fix: Whisk in an additional 15 to 30 grams of thoroughly mixed tahini until desired body is reached
Prevention: Vigorously stir the tahini in its original jar before measuring to ensure solids and oils are integrated
Cultural Context
While spinach and tahini are a classic flavor pairing in Eastern Mediterranean and Levantine cuisines, this pureed soup format leans into modern American health-conscious cooking. It transforms everyday ingredients and leftover chicken stock into a vibrant, dairy-free comfort dish that relies on seed pastes rather than heavy cream for its luxurious mouthfeel.
