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Spinach & Kale Soup

We are writing this from a small apartment in Copenhagen that we have borrowed from a friend during the weekend. I never miss out on an opportunity to visit my old home town. Hopefully we can share a few photos from here in our next post.

It was too long ago that we posted a Big Love list. This list is not very long, but it’s a few random things that have been circling around in our life this last month. If you scroll down we also share the recipe for the spinach & kale soup pictured above.

• Elsa really loves the apps from Toca Boca (and her daddy thinks they are pretty funny as well). Her favorite is of course Toca Kitchen!

• While in CPH we have planned to try Grød, a restaurant where they serve porridge for breakfast, lunch and dinner. Such a funny concept!

• This raw food restaurant is also really nice.

• We love all Nicole’s pins (and also her own photos)

• Sweet Swedish designed kids clothes.

• We have been trying a few great recipes from this cookbook. And this one is up next.

• David has been talking about making a (slightly) healthier version of this spectacular bread.

• We are both on Instagram now. Search for gkstories to find David, and luisegreenkitchenstories to find me.

• We just released a new update of our app – Green Kitchen is now ready for iPhone 5!

This dead simple soup is filled with iron, good vitamins and antioxidants. It is also really delicious and perfect on a cold and rainy day. The tahini and lemon dressed chickpeas give the soup an extra twist, but they are actually good as a side dish to just about anything.

Spinach & Kale Soup with Tahini Dressed Chickpeas
Serves 3-4 persons

2-3 tbsp extra virgin olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
a pinch of dried chili flakes
500 g fresh spinach or thawed frozen, coarsely chopped
300 g fresh kale or thawed frozen, stem removed and finely chopped
1/2 tsp ground nutmeg
4 cups (1 liter) water or vegetable broth
sea salt & freshly ground black pepper, to taste

Tahini Dressed Chickpeas
3 tbsp tahini
3 tbsp extra virgin olive oil
1 organic lemon, juice
1 small handful fresh flat-leaf parsley, finely chopped
sea salt & freshly ground black pepper, to taste
around 2 cups (600 g) cooked chickpeas/garbanzo beans

Preparing the soup: Heat oil in large saucepan. Add onion, garlic and chili, lower the heat and let stir for a couple of minutes or until softened. Stir occasionally. Stir in spinach, kale and nutmeg and gently cook for 1 minute. Then add water or broth and cook for 20 more minutes until the spinach and kale has completely wilted down. Season to taste. Serve as it is or blend it silky smooth, both ways are delicious.

Preparing the Chickpeas: Whisk tahini, oil and lemon juice together in a mixing bowl. Add parsley, salt and pepper and stir to combine. Add the chickpeas and mix it all up with your hands, make sure every single chickpea is coated.

Serving: Serve the soup in bowls with a dollop of yogurt and a couple of spoonfuls of Tahini Dressed Chickpeas.