This is a delicious, hearty soup for a chilly winter evening. And yes, even though it's 85 degrees during the day, it still gets quite chilly at night here. I was attracted to this recipe because it said it as a garlic soup and I love anything that has garlic in the title. It's adapted from the Vegetarian cookbook by Linda Fraser.
2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, roughly chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
2 cups vegan "chicken" broth
2 cups vegetable broth
1/2 large potato, peeled and chopped
1 can chick-peas, drained and rinsed
1 tablespoon cornmeal
1 tablespoon Tofutti cream cheese
1 tablespoon Tofutti sour cream
2 tablespoons tahini
2 cups fresh spinach, finely chopped
salt and pepper to taste
Heat the oil in a large soup pot and saute the onions and garlic until softened.
Stir in the cumin and coriander.
Pour in the two different broths and add the chopped potatoes. Bring to a boil and then simmer on low heat for 10 minutes. Add the chick-peas and simmer for another 5 minutes or until the potatoes and chick-peas are tender.
Whisk together the Tofutti cream cheese and sour cream and tahini. Stir the mixture into the soup and bring the boil. Add the spinach, lower heat and simmer for about 2 minutes or until ready to eat!
Season with salt and pepper if needed and enjoy!