DIETS: LC GF VT
Servings: 4

Ingredients: 

• 2 Tablespoons Olive Oil
• 4 garlic cloves, crushed
• 1 onion, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 5 cups vegetable stock
• 3 cups chopped potatoes
• 15oz can chick-peas, drained
• 1 Tablespoons cornstarch
• 2/3 cup heavy cream
• 1/2 teaspoons sesame oil
• 2 cups shredded spinach
• cayenne pepper - pinch
• salt and pepper

Instructions: 

• Heat oil in large saucepan/soup pot. Add onion and fry for 5 minutes, or until onion is soft and brown.
• Stir in cumin, coriander and garlic and cook for 1 minute. 
• Add stock and potatoes and bring to a boil. Simmer for 10 minutes.
• Add chick-peas and simmer for 5 minutes longer or until potatoes are tender. 
• Blend together cornstarch, cream, sesame oil, cayenne pepper, and generous salt and pepper.  Stir into the soup with the spinach and bring to a boil, stirring.  Lower the heat and simmer for 2 minutes. 

Nutrition Info Per Serving: 
Calories 507
Total Fat 22 g
Cholesterol 37 mg
Sodium 721 mg
Potassium 1093 mg
Total Carbohydrate 61 g
Dietary Fiber 10 g
Sugars 12 g
Protein 19 g