I like soup

I like soup. No, I love soup. Soup is easy. Saute some onion, throw in some vegetables, add some spice simmer in some broth, puree and you have warm, creamy goodness. I can do soup. In fact I've started making some kind of soup once a week for my lunches. And to quote a famous ad, hmm hmm good. So, this week's soup creation was garbanzo and spinach. When I did below.

Creamy Garbanzo soup

1/2 onion, chopped
1/2 red or orange pepper, chopped
3 cloves garlic, minced
1 tbls olive oil
1 tsp sesame oil
1 can garbanzo beans
Juice one lemon
zest 1/2 lemon
2 cups chicken broth, low sodium (If you want to make this vegetarian you can always use vegetable broth. I always go with chicken because I find it to be more neutral tasting than vegetable. But, to each his/her own.)
1 cup water
1/2 bunch spinach
And the usual suspects of seasoning salt, pepper and whatever else you think will be good. I used thyme and parsley.

Directions:
1) In a large pot heat 1 tbls olive oil. Watch the heat with olive oil. It has a low burn point and if the oil starts smoking it's done for so patience my reading friends. patience. Or you can always substitute vegetable oil. :)

2) saute onion, peppers and garlic in olive oil over medium heat for about 10 minutes.

3) Add everything else except liquid and spinach. Season to taste and I let it cook for about five minutes to eat everything up

4) Add broth and water bring to a simmer. I usually add another round of seasoning here. But, I like my soup really seasoned

5)Cover and simmer on low for about 20 minutes stirring occasionally. (Can someone please tell me why you stir here. I mean I always read it in other recipes, so I do it. And I always guess it helps blend flavors or makes sure everything cooks evenly or something. But, unlike the olive oil I don't know the real reason why. Thanks)

6) Once vegetables are tender it's time to puree. I use a hand blender and puree right in the pot. So much easier than the let the soup cool and then transfer to a blender, and all that. But, I guess whatever works for you will work fine.

7) Once pureed bring to a simmer. Simmer uncovered for about 5 - 10 minutes or until heated through

8) Add fresh spinach and stir in until just wilted.

Servings: 5 (1/2 cup) Calories: 155 (according to calorie count recipe analyzer)

Loved this soup. It has a strong punch of lemon and cilantro which I really enjoy. I think the Garbanzo beans are somewhat mild in flavor, but the texture is creamy and hearty. I think if I did this again though I would add the sesame oil later at the end and maybe a touch more. I don't really taste it in the soup.