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Mackenzie Schieck
Indian spinach soup
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Ingredients
Directions
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Blanch the spinach for 2 minutes and cool immediately in cold water. Puree the spinach with the ginger, garlic and green pepper.
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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.
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Add the stock and cream. Puree and sieve the soup and season with salt and pepper.
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Divide the spinach soup over 4 bowls, pour a dash of yogurt into each bowl and sprinkle with mint.
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Nutrition
220Calories
Sodium0% DV3.5g
Fat25% DV16g
Protein14% DV7g
Carbs3% DV10g
Fiber12% DV3g
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