Spinach-and-Cilantro Soup With Tahini and Lemon

This soup made it to my all time top 5. Fantastic, light, healthy, what’s not to like? We just added more cilantro for a little extra punch!

I agree with others that said to start with less broth and make it as thin as you like as I found it pretty thin for me. I also agree with adding something for a better texture/feel....others said potatoes; I added frozen peas (pre-puree) and also preferred the soup chilled. I don't know (or care) about a cleanse, but it's a nice light lunch on a hot day.

Boiled two diced potatoes along with one of the two tsps of salt before adding all other ingredients. Bulked it up quite a bit, almost too much. Next time I will probably do only one potato.

Made this soup for the first time. Seeing some comments complaining about how liquid the soup is, I added a 15oz can of drained chickpeas rather than adding potatoes, which added a subtle thickness and nutty flavor that works well with the rest of the ingredients. Light and bright weeknight dinner served with toasted pitas topped with za’atar and feta crumbles. Will do it again.

I make the tahini sauce and add that same sauce in the soup instead of doing the separate ingredients. So you blend the spinach and cilantro in the stock then just add the tahini sauce! Is the most delicious soup especially when you need iron and vitamins in your life!

Loved this simple soup. I recommend adding chunks of avocado when serving. Creamy goodness.

I recommend starting with less broth so you can slowly add to desired consistency. This recipe is for a very thin, broth soup, which is not what I expected.

I don't know where the Gwyneth Paltrow reference came from, but then again, I never read anything but the recipes and comments from other cooks. But Cilantro, like Parsley, has been used traditionally for detoxifying in spring after the long months of winter by many traditional healing modalities. But regardless, it's delicious. I used the whole cilantro bundle, chopping it roughly. I found the soup thin so next time I'll use less broth or, add a potato or two.

Made with spinach, kale. Added celery and Japanese sweet potato leftovers. Half cilantro half parsley as that’s what I had on hand. Used peanut butter in the brother instead of tahini. Didn’t add salt in the broth — already a lot in the tahini paste. This soup is DELICIOUS!! And so healthy. I love the spice and depth. A winner!

i make this recipe every week now. i don’t really care about the cleanse aspect but i sub veggie broth and it’s soooo delicious and filling. the tahini sauce is heavenly and my friends eat it by the spoonful. a definite must make !!!

Exceptional; made it with frozen spinach and just put in the spinach a few seconds before the cilantro to give it time to come to temperature.

I really liked the flavor of this soup but I found it a little lacking in substance. If I made it again I would start by sauteing either broccoli chopped with their stems, parsnips or maybe potato as well as onion, to thicken the consistency a bit.

What if you want to make this soup without pureeing? Any suggested changes to the recipe?

Oh, this was great. Based on known personal taste we upped the garlic a little and doubled the tahini part. Three people pretty much drank 2 quarts or soaked buttered bread into it. We wait for it when cilantro is in season.

Made as written except half chicken stock and half vegetable stock. Neither home-made stock had salt, and I used the full amount of salt called for in the recipe and did not find it too salty. I don't know how the stylist got the tahini sauce to stay on the surface of the soup like that. No matter how gently I drizzled, it immediately sank and dispersed. The sauce is delicious! I will definitely make that again.