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Spinach and Cilantro Soup Recipe

Make this healthy veggie soup with the fresh spinach and cilantro from your CSA share. It's a sea of green at the farm so now is the perfect time to make this easy but insanely delicious soup. The recipe calls for 12 ounces of spinach but if you're a fan of our arugula (who isn't?) you can substitute a little arugula to spice things up! Head to our online store and customize your next produce box to include spinach, arugula and cilantro.



  • 7 cups chicken stock, preferably homemade

  • 12 ounces spinach (about 12 packed cups) * and/or arugula!

  • 4 cups roughly chopped cilantro (from 2 large bunches)

  • 1/4 cup well-stirred tahini

  • 2 teaspoons fine sea salt

  • 2 tablespoons freshly squeezed lemon juice, plus more as needed


  • 1/4 cup well-stirred tahini

  • 1/4 cup freshly squeezed lemon juice

  • 1 large clove garlic, finely grated or pounded to a smooth paste

  • 3/4 teaspoon fine sea salt

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon red-pepper flakes


First, make the sauce: Combine tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.

Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.

Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.

Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.

Recipe from NYT Cooking.


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