my middle eastern heart skipped a beat when i first tasted this soup. i love spinach, but often have a hard time finding ways to serve it for the texture-sensitive mountain man. of course, it never dawned on me that he loves a spinach soup at our local lebanese restaurant, mazza, until i saw this recipe in my favorite cookbook.
the feta topping isn’t essential, but if you can find a raw goat or sheep’s feta, i highly recommend using it. keep this dish vegetarian by using vegetable broth instead of chicken broth. this soup is super light, so i’d suggest serving it as an appetizer or a light lunch. enjoy!
2 tbsp coconut oil
1 large yellow onion, finely chopped
4 cloves garlic, minced
2 tsp sumac
1.5 tsp ground cumin
1 tsp ground corainder
.25 tsp cayenne pepper
1 lb spinach (frozen works fine)
4.5 cups chicken brother
grated zest and juice of 1 lemon
salt + pepper
6 oz raw feta cheese, crumbled
in a large, heavy pot, melt the butter over medium-high heat. add the onion and garlic, and saute until translucent. add the sumac, cumin, coriander, and cayenne, cooking for 2 minutes. stir in the spinach, broth, lemon zest and juice. bring to a boil, then reduce heat to a simmer, allowing to cook for an additional ten minutes.
puree half of the soup in a blender and return to the pot. if your soup seems too thick, add more broth, and season with salt + pepper. serve hot, topped with crumbled feta.