Chickpea soup with spinach

Name: chickpea soup with spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoons olive oil; 300 g Spinach; 1 shallot finely chopped; 1 root finely chopped; 2 cloves garlic finely chopped; 1 bag fresh parsley (30 g), coarsely chopped; 1 teaspoon paprika; 800 ml Meat bouillon from tablet; 1 look chickpeas (400 g), drained; 2 cloves; 1 bay leaf; 125 ml sour cream

A tasty recipe. The starter contains the following ingredients: meat, olive oil, ready-to-cook spinach, shallot (finely chopped), carrot (finely chopped), garlic (finely chopped), fresh parsley ((30 g), minced meat), paprika, meat broth (from tablet), chickpeas ( (400 g), drained), cloves, bay leaf and sour cream.

Ingredients

Kitchen Stuff

blender

Directions

Heat 1 tbsp oil in (soup) pan.
Spinach all shrinking in 3-4 minutes.
Drain the spinach in the sieve, press out with a convex side of the spoon, and roughly cut the leaves.
Wipe the pan with kitchen paper and heat the rest of the oil.
Shallot, carrot, garlic, parsley and paprika powder 3 min.
Fruit.
Pour the broth and stir in half of the chickpeas.
Put cloves in bay leaf and add to soup.
Let the soup simmer for 5 minutes.
Remove laurel and cloves from the pan and puree soup with hand blender.
Season with salt and pepper.
Spinach and rest of chickpeas by stirring soup and briefly heating.
Create soup in four deep plates.
Smear sour cream in the middle of each plate.
Tasty with wholemeal bread..