Spinach Soup with Toasted Chickpeas

I bought spinach with the intention of making a salad but for some reason I changed my mind and I decided to make warm soup instead. I started blanching the spinach but I had no idea what I was gonna do next. I just threw some ingredients together and came up with this recipe. You can make the soup without the potato and add pasta to it instead.

Ingredients

2 bunches of spinach
2 1/2 cups vegetable broth
1 small potato (boil, remove the skin and dice)
a few sprigs of cilantro
1 tbsp extra virgin olive oil
1/4 cup diced onions
1/2 tsp chopped garlic
1/2 tsp lemon or lime juice
1/4 tsp ground cumin
salt, to taste
black pepper, to taste

Steps

1. Rinse the spinach well and cook it in vegetable broth for a few minutes.
2. Add the cooked spinach with vegetable broth, diced potatoes and cilantro to a blender and mix until smooth. Add more vegetable broth or water if needed.
3. On medium heat, saute onions in extra virgin olive oil until soft. Add garlic and saute for 30 seconds or so.
4. Add the pureed spinach to the garlic-onion mixture and simmer for a few minutes, add salt, pepper, ground cumin and other spices as you wish.
5. Serve with a dollop of sour cream or hummus and toasted chickpeas.