Name: Green garlic and spinach soup with tarator
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Tarator; 3 slice white bread; 120 gram walnuts; 150 millilitre extra virgin olive oil, plus extra for drizzling; 1 teaspoon sakt fkajes; 1 tablespoon lemon juice; 1 teaspoon red wine vinegar; Green garlic and spinach soup; 6 bulbs (240g) green garlic, with 10cm stems; 1/4 cup (60ml) extra virgin olive oil; 2 teaspoon salt flakes; 200 gram baby spinach

Green garlic and spinach soup with tarator

This delicious soup from Simon Bryant's book, 'Vegetables, Grains and Other Good Stuff', is beautiful enjoyed hot or cold. The tarator tempers the garlic with its smooth nuttiness, while also working to baffle the intense greenness of the soup.

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Serves 4

Prep

10M

Cook

10M

Marinate

Total

20M

Ingredients

Tarator

3 slice white bread

120 gram walnuts

150 millilitre extra virgin olive oil, plus extra for drizzling

1 teaspoon sakt fkajes

1 tablespoon lemon juice

1 teaspoon red wine vinegar

Green garlic and spinach soup

6 bulbs (240g) green garlic, with 10cm stems

1/4 cup (60ml) extra virgin olive oil

2 teaspoon salt flakes

200 gram baby spinach

Method

1.Make tarator: soak bread in 1/2 cup (125 ml) of water for 5 minutes, then gently squeeze it dry. Using a mortar and pestle or a food processor, pound or pulse the bread, walnuts, olive oil and salt to the consistency of chunky peanut butter, then fold in the lemon juice and vinegar.

2.Peel the garlic to remove the tough outer layers, then nip off any little roots at the base. Chop the stem into 2 cm lengths and cut the bulb in half.

3.Heat the olive oil in a saucepan over medium heat. Sweat the garlic for 5 minutes or until soft, then add 1 litre of water and the salt. Bring to a simmer for 3 minutes, then fold in the spinach, using tongs to push it under the water. Remove from the heat after 30 seconds and use a stick blender to puree until smooth.

4.Divide the soup among bowls and dollop a couple of tablespoons of the tarator on top. Finish with a drizzle of extra virgin olive oil.

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Ingredients

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