The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 9, 2009
Wow, did I underestimate this soup! It was absolutely delicious! I normally use canned coconut milk instead of cream, half and half or milk, and it lent a nice exotic flavor with the tahini, chickpeas and coriander. I used corn starch instead of meal, can't imagine using that, as other reviewers suggested. I've used tons of recipes off of this site and this is a big suprizer- one of the best yet. I lazily added garlic pwder instead of fresh. This blew our socks off! Thanks so much for the great recipe, it's to die for~:))
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 9, 2009
i substituted yogurt for the cream and its delicious. great soup!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Feb. 2, 2009
Made with cornstarch, canned potatoes, cannelini beans, and frozen spinach.1/2 tspn cayenne was too spicy, would add less next time. Felt it tasted a little too 'powdery', like the cumin wasn't cooked properly (would suggest adding cumin immediately to onions & garlic to help the powder flavor of the cumin cook out). I'm Indian and have cooked with ground cumin and ground coriander quite a bit and should have known better. Overall, a pretty good recipe, healthy, and different.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.32 star rating.
Reviewed: Feb. 1, 2009
I found this to be oddly bland, and my husband hated it. Since I had a LOT left over, I tried adding a lot more spinach and doubling the spices, which made it good enough to eat, but not really very good. I did, of course, know to use cornstarch. I also think the spinach needs to be cooked, rather than warmed. I did not serve the uncooked spinach, so that wasn't why my husband found it inedible.
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Cooking Level: Expert

Home Town: Nashville, Tennessee, USA
Living In: Long Island, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Jan. 18, 2009
I ditto Kym's review below, as she said it well. Very little zip in this, needed much more cumin and garlic, and was missing something. May sound wierd, but CILANTRO, which is the leaves of coriander, may be what is missing; I did not like the ground coriander, but cilantro is paired with these ingredients many times in my Middle-Eastern cookbook. Reminder, too, that corn meal should be cornSTARCH, which I used.
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Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 24, 2008
Loved this soup; next time I might try regular milk instead of cream to make it a little less fattening, but it tasted wonderful.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 3, 2008
I did not have some ingredients on hand, had reduced fat peanut butter and fat free milk...seemed to work out well. I blended half of the soup when the potatoes were tender. Good soup but was missing something, husband suggested shredded chicken.....several times =)
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Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA
Living In: Hambden Township, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jun. 15, 2008
very delicious and garlicy once you add enough salt
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Home Town: Klamath Falls, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: May 4, 2008
I like it, but I have to add salt individually to each bowl to really give it flavor--so make sure to add enough to the pot at the end. I didn't have coriander, so I replaced it with allspice and oregano and it tastes fine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 3, 2008
First time I made soup and it was a SUCCESS!!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 8, 2007
This was good, but it did seem to be missing something--I think the reviewer who added lemon juice had the right idea. It also didn't taste very garlicky for a garlic soup. Instead of cream, I used almond milk thickened with cornstarch. A suggestion: If you don't have tahini, don't use peanut butter--it's not even close to a reasonable substitute; the flavor is completely different. You'd be better off using nothing--or try grinding some sesame seeds or adding sesame oil.
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 14, 2007
I thought this was delicious! Used a 10 oz. package of frozen spinach, one percent milk instead of the cream, and corn starch of course. And it was still very tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 29, 2007
We served this at our church soup night and it was a sensation. Great taste. Will serve it again this year.
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Cooking Level: Expert

Home Town: Derry, New Hampshire, USA
Living In: Naples, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 7, 2007
Totally boring, until we jazzed it up with fresh lemon juice and a generous shake of cayenne! The soup looks beautiful (the spinach doesn't "float" like another review said if you let it cook all the way) and has lots of potential--but we'll add Italian sausage or bacon to the leftovers to make it more substantial. Thanks for a good soup starter!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Feb. 24, 2007
I have the original cookbook from which this recipe was taken - it's been modified a bit here from the source. The original calls out 2/3 cup of heavy (whipping) cream, not 1 cup. And as you might have guessed, the "corn meal" is a typo, that should be corn starch. The prep time has been understated a little - don't underestimate the time required to chop 4 cloves, 1 onion and _finely_ chop 3 potatoes. This is a wonderful soup, always a huge hit with guests. Be careful with the cayenne pepper though! 1/2 tsp with a full recipe will make it plenty spicy, add more at your own risk.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 11, 2006
Great soup! I followed other reviewers' advice and used 1 cup skim milk and 2 T cornstarch instead of cream and corn meal and I ended up with a very thick, rich soup. I used an immersion blender at the end to smooth the texture a bit as well. I didn't have tahini so I did as others suggested and used peanut butter but I didn't particularly like that flavor so I think next time I'll either try to find tahini or skip it altogether. This recipe is definitely a keeper - makes a lot but stays good in the fridge for a few days.
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Cooking Level: Intermediate

Home Town: Kensington, Maryland, USA
Living In: Milan, Lombardia, Italy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jun. 3, 2006
I thought this was great. Used frozen chopped spinach because I didn't like the look of the huge leaves floating around in the photo.
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Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan
Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: May 26, 2006
Nice flavor - very garlicky, but not a soup that left me wanting more.
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J
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 25, 2006
I thought this was very bland. Just didn't do anything for me. I won't make it again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 4, 2006
Excellent! Didn't have coriander, so skipped it, used skim milk. Used peanut butter rather than tahini but it was still remarkable. A unique combination of flavors--thanks so much for contributing this!
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