Curried Spinach Soup (Palak Shorva) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Rich, smooth and thick, perfect for when the weather starts to turn frosty. Make enough to have leftovers the next day - it is even better when the flavors have time to meld together. From Fields of Greens by Annie Somerville. Ingredients:
5 cups vegetable stock |
1 tablespoon light olive oil |
1 medium onion, thinly sliced (about 2 cups) |
salt and pepper |
4 garlic cloves, finely chopped |
2 teaspoons cumin seeds, toasted and ground |
2 1/4 teaspoons coriander seeds, toasted and ground |
1 1/4 teaspoons ground fenugreek |
1/2 cup long-grain white rice |
2 bunches fresh spinach, stems removed (or 3 small bunches) |
1 cup coconut milk |
1 tablespoon fresh lemon juice |
1/4 cup unsweetened dried shredded coconut |
Directions:
1. Heat the stock over low heat.
2. In a separate soup pot, heat the oil and add onions, 1/2 tsp salt, and a few pinches of pepper.
3. Saute the onions over medium heat until tender, about 7-8 minutes.
4. Add garlic and spices to onions, saute 2 minutes.
5. Add rice to onion mixture, and 3 cups of warm stock; cover and cook over medium heat for about 20 minutes, until rice is tender.
6. Add spinach, 1/2 teaspoon salt and 2 cups of stock, and cook uncovered until spinach is wilted and soft.
7. Puree the soup in a blender or food processor and return it to the pot over low heat.
8. Add coconut milk, and stock if necessary to reach your desired consistency.
9. Add lemon juice and season to taste with salt and pepper. Cook 20 more minutes.
10. Toast the coconut in a dry saute pan over medium-low heat until it begins to turn golden, about 2 minutes.
11. Garnish each serving with a sprinkle of toasted coconut.
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