This week's Genius Recipe is a vibrant, near-instant, green soup with ingredients you tend to have on hand. It's all thanks to the great Salt, Fat, Acid, Heat author and teacher Samin Nosrat, and a fateful cleanse she embarked on in the desert. “The rules of the cleanse turned everything I’d learned about classical cooking upside down,” Samin wrote for The New York Times Magazine. “Without potatoes, flour, other starches, or dairy to lean on, I had to look elsewhere to thicken and enrich the soup.” The answer: nutty, smoky tahini. And stick around for a special message from Kristen at the end! GET THE RECIPE ►►https://f52.co/3f7vLSh



INGREDIENTS
For the sauce:
1/4 cup well-stirred tahini
1/4 cup freshly squeezed lemon juice
1 large garlic clove, finely grated or pounded to a smooth paste
3/4 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes

For the soup:
7 cups chicken stock, preferably homemade
12 ounces baby spinach (about 12 packed cups)
4 cups roughly chopped cilantro (from 2 large bunches)
1/4 cup well-stirred tahini
2 teaspoons fine sea salt
2 tablespoons freshly squeezed lemon juice, plus more as needed

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