Indian spinach soup
- 350 gram Spinach
- 1 fresh ginger
- 3 clove garlic
- 0.5 green pepper
- 0.5 Red pepper
- 1 tablespoon butter
- 1 laurel leaf
- 1 teaspoon cumin powder (djinten)
Blanch the spinach for 2 minutes and cool immediately in cold water. Puree the spinach with the ginger, garlic and green pepper.
Melt the butter in a large (soup) pan, add the bay leaf and the cumin and cook for about 3 minutes. Add the onion, tomatoes, turmeric, garam masala and the spinach mixture and cook until the onion is translucent.
Add the stock and cream. Puree and sieve the soup and season with salt and pepper.
Divide the spinach soup over 4 bowls, pour a dash of yogurt into each bowl and sprinkle with mint.
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