A simple meal, this spinach garlic, and tahini soup is pureed in a blender before being simmered, then served.
I was checking out at the supermarket the other day when the conversation turned to the food I was buying. This happens all the time. It usually starts with a comment about me cooking or eating healthy foods.
Comments like these don’t make me proud of myself or happy. As a former health professional, they always sadden me a bit. That’s because they mean that the foods in my cart stand out to the cashier as being very different from the foods the majority of other people are buying.
But this conversation went a step further to a comment I had yet to hear.
The cashier told me that her one goal when she retires was to cook and eat healthily. I was a little taken aback that healthy cooking and eating have become viewed as such a hobby that they are now retirement goals.
I guess it just speaks to how overwhelmed folks are with the whole idea. That we all need loads of free to time to make our health a priority.
Now, the fact that this is not how I view or live my life doesn’t make me feel proud of my myself, but it does fill me with gratitude.
I’ll be the last person to tell you that cooking is easy. On most days for me, if I’m cooking for myself and not a client, it’s kind of a pain in the ass. It’s funny how I love it for work, but tire of it as a necessity to feed myself.
In my retirement, I may become the exact opposite of that cashier!
Seriously, though, my reason for posting a soup like this is to encourage someone, anyone, not to wait until retirement to cook and eat healthily. That’s far too late in life to make health, our greatest gift, a priority.
So grab a blender and take a few minutes to mix up a bowl of this soup to sip on. It’s full of good stuff and a great spring soup – not too heavy, but nice and warming.
- 6 cups loosely packed fresh spinach
- 6 garlic cloves, smashed and peeled
- 1/2 cup chopped yellow onion
- 4 cups low-sodium vegetable stock
- 1 tablespoon tahini
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- Toasted white sesame and black sesame seeds for garnish
- Place the spinach, garlic, onion, stock, and tahini in a blender. Puree for 15 to 20 seconds, until smooth. Pour the soup into a medium soup-pot and stir in the 1/2 teaspoon salt, black pepper, and cayenne pepper. Simmer for 10 minutes over medium to medium-high heat, stirring occasionally.
- Taste the soup and add more salt if desired. Serve sprinkled with sesame seeds.
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