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Spinach-and-Cilantro Soup With Tahini and Lemon

cooking.nytimes.com
  • 20 minutes
  • Serves 4

INGREDIENTS

1/4 cup

well-stirred tahini

1/4 cup

lemon juice

1 large clove

pounded to a smooth paste

3/4 tsp

sea salt

1/2 tsp

ground cumin

1/2 tsp

red-pepper flakes

7 cups

chicken stock

12 cups

baby spinach

4 cups

cilantro

1/4 cup

well-stirred tahini

2 tsp

sea salt

2 tbsp

lemon juice

1 person Recommend This Recipe