SPINACH SOUP

Spinach soup

Ingredients:

Coriander seeds - 2 tsp

Cumin seeds - 2tsp

Vegetable oil (or) Ghee(Clarified butter) - 1 tbsp

Onions - 2 (Chopped)

Ginger paste - 1 tbsp

Garlic paste - 2 tsp

Curry leaves - 1 sprig (Coarsely torn)

Red chillies - 5

Mustard seeds - 2 tsp

Fenugreek seeds - ½ tsp

Turmeric - 1 tsp

Masoor dal - 1 cup

Potatoes - 2 (Diced)

Vegetable stock - 5 Cups (Instead you can use water)

Fresh spinach - 2 lb (Save little for garnish)

Lemon juice - 2 tbsp

Coconut milk - 1 ¼ Cups

Salt and pepper - to taste

Method:

1. Heat a heavy –bottom skillet and dry fry the coriander and cumin seeds, stirring constantly, until they give off their aroma.

2. Tip into a mortar and grind with a pestle. (Alternatively grind in a spice mill or blender)

3. Heat the ghee in a large pan.

4. Add the onions, ginger and garlic paste, curry leaves, chillies, mustard seeds and fenugreek seeds and cook over low heat, stirring frequently, for 8 minutes, or until the onions are softened and golden.

5. Stir in the ground, dry –fried spices and turmeric and cook for an additional 1 minute.

6. Add the masoor dal, potatoes, and stock and bring to a boil, then reduce the heat for simmer for 15 minutes, or until the potatoes are tender.

7. Stir in the spinach and cook for 2-3 minutes, or until wilted.

8. Remove the pan from the heat and let cool slightly.

9. Ladle the soup into a food processor or blender and process until smooth.

10. Return the pan and stir in the lemon juice and coconut milk and season to taste with salt and pepper.

11. Reheat gently, stirring occasionally, but do not boil.

12. Ladle into warm soup bowls and garnish with fresh spinach leaves, then serve immediately.