Spring Onion Spinach and Pine Nut Soup with Toasted Cumin
Ingredients
- 2 cups fresh spinach, washed and stems trimmed
- 3-4 spring onions, chopped (greens and roots trimmed)
- 1 medium-sized waxy potato, peeled and sliced into quarters - about 1/4-inch thick
- 3/4 teaspoon cumin seeds, toasted and crushed
- 2 tablespoons pine nuts, toasted
- 4 cups filtered water (or vegetable stock)
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
Instructions
Spring Onion, Spinach and Pine Nut Soup with Toasted Cumin serves 4 original recipe by Food52.
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