Our spinach soup is thickened and enriched with nutty, smoky, tangy Tarator.
Bring the stock to a boil in a heavy pot over high heat. Stir in the spinach, coriander, Alamir Bakery Tahini , and salt, and return to a boil. Turn off the heat and stir in the lemon juice.
Use an stick blender to purée the soup (or transfer to a standard blender and purée, taking care to leave the centre of the lid open and covered with a towel as you blend). Taste and adjust seasoning with more salt and lemon, if desired.
Check your tarator is at a drizzle consistency. If not, carefully mix in water until the tahini sauce readily pours.
Serve the soup immediately and drizzle with the Alamir Bakery Tarator. Cover and refrigerate the remaining soup and sauce for up to 1 week, or freeze the soup for up to 1 month.
Servings 0