This is a traditional, easy and healthy way for Indonesians in cooking spinach as soup.

Inspired by the way beans are cooked in The Art of Simple Food by Alice Waters, and the need to start using the thyme that is growing abundantly in my garden. I like this stew because the canned beans give it a buttery mouth feel even though it is a vegan dish. The thyme and garlic smell delicious.

This amazing soup is mostly cooked in northern Iran. They serve it with Iranian yoghurt as topping.#iran_cookery

I love potage, and I end up consuming a lot of spinach with this potage soup.It's a good idea to separate stems and leaves of the spinach ahead of time.If it's spring time, you can use sweet onions. They add sweetness to the soup and it is delicious.○I had parsley, so I sprinkled it on top.Adding grated cheese at the end makes the soup richly-flavored and delicious. Recipe by miharun327

A brown lentil, potato and spinach soup that has an exquisite tangy lemon taste. It is high in protein and can stand alone as a main dish. Heaven for vegetarians!

We try to use everything we grow, and the stems of cauliflower contain the most intense flavor, perfect for making a creamy soup, with a dash of nutmeg. I make a cheese sauce for the cauliflower florets for dinner and the nutmeg makes the cream soup taste distinct from the cheesy cauliflower.

A really good friend of mine made this for me and I was hooked. You could also substitute the spinach for kale!

When they tell you the power is going out for three days : )All bacon taste great, you can put in other vegetables and the soup will taste great!

Comforting, delicious, flavorful, full of plant protein and fiber and all the goodness of spinach!🍃

A great way to use up spinach and leftover pesto, turned out delicious

Cooking and eating are interwoven with my life experiences and memories. Although I do not have a collection of cookbooks in my kitchen, I do have a collection of vivid memories from childhood, from travelling, from work, and of the people I’ve met or grew up with. My memories are always combined with and connected to those of certain dishes.I love to tell stories and to cook; in fact, there is a unique connection at a very basic, universal level between the recipes and the stories; between receiving and giving, between biology and psychology. I learned or remembered the tastes of most of the dishes I create by remembering their aromas.My recipes are predominantly Middle Eastern in origin, with others from Latin America and North America, Asia and Africa. In almost all I’ve altered the ingredients somewhat from the traditional recipes to reflect the flavors that have evolved in my version of these dishes over the yearsThis Lebanese soup is a meal in itself if served with bread. It’s a great winter dish as it is very hearty and incredibly healthy. It is also very easy to make.This recipe is taken from my book "Scents of Memory: A Delicious Fusion of Stories and Healthy, Affordable Recipes from Around the World." Please check it out on Amazon

Tip: Cumin seeds and a dash of Lea & Perrins works with the flavours in this recipe. Add with the seasonings in step 2, but omit from the garnish.