•  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.

Source: From the Full Steam Ahead Cookbook