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.
Blogs that might be interesting
15 minLunchready-to-eat avocado, Corn bread, Sesame seed, sriracha sauce,open corn bread sandwich spicy avocado
15 minLunchcouscous, water, ready-to-eat avocado, goat cheese natural 45, radish, fresh flat parsley, lemon, traditional olive oil, sesame oil, mild sprout,couscous salad with goat's cheese, avocado and sprouts
50 minLunchbrown bread mix, white bread mix, butter, margarine, creme fraiche, egg, Brie, cashew nut, Broccoli, honey, young cheese,broccoli brie pie with nuts
20 minLunchoil, onion, kummel, laurel leaf, lentils, chicken broth with meat, chicken broth tablet, leeks, pie dough, dried rosemary, egg,chicken-lentil broth with pretzels