From the Full Steam Ahead Cookbook
300g fresh spinach leaves
120g dried chick peas
1 L water
pinch sea salt
2 medium onions, peeled and halved
50g olive oil
200g carrots, cut into pieces
3 cloves garlic
150g turnips cut into pieces (optional)
pepper to taste
Place spinach into Varoma dish and set aside.
Place chick peas into TM bowl and mill for 1 minute on speed 9. Set aside.
Add water, salt, onions, olive oil, carrots, garlic, turnips (if using) lastly pulverized chick peas.
Close lid and set Varoma into position.
Cook for 25 minutes at Varoma temperature on speed 1.
Remove Varoma and replace MC. Slowly blend for 30 seconds by bringing dial up to speed 8-9.
Divide steamed spinach into serving bowls and pour soup over.
A little crumbled feta or goats cheese is a delicious accompaniment to this soup.