Creamy Greens Soup with Tahini
1 tablespoon olive oil
1 onion, chopped
2-3 stalks of celery, chopped
4 cloves of garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
sea salt and ground black pepper, to taste
3 small white potatoes, chopped
1 cup red lentils, rinsed
4 cups water
4 cups baby spinach
½ cup parsley, chopped
½ cup fresh basil leaves, chopped
¼ cup tahini
Juice of ½ a lemon
~1 tablespoon miso paste (or use broth in place of water above)
1 teaspoon Braggs liquid aminos
Heat a large, heavy-bottomed soup pot over medium heat. Add the oil then the onions and celery to the pot. Sauté the onions and celery until very soft and slightly browned, about 6 minutes. Add the garlic, coriander, cumin, salt and pepper to the pot and stir. Keep cooking the vegetables and spices for another minute.
Add the potatoes and lentils to the pot and stir. Season again with salt and pepper. Add the water to the pot and stir, scraping up any browned bits on the bottom. Cover the pot and bring the soup to a boil. Once boiling, lower the heat to a simmer. Simmer stew with the lid on for 20 minutes, or until the lentils and potatoes are both tender.
Add the spinach, parsley, and basil to the pot. Stir until the spinach just starts to wilt, about 30 seconds. Then, scoop about half the soup into a high-speed blender. Add the tahini, lemon juice, miso paste, and Braggs to the soup in the blender. Close the lid on the blender and slowly bring up the speed to high. Blend until smooth and creamy. If needed, add a bit of water to get it moving.
Scrape the blended soup back into the pot, stir to combine, and reheat if necessary. Serve hot topped with additional chopped parsley, drizzle of olive oil, and cracked pepper.