This creamy but yet light and healthy Spinach soup is must not only for winter months. Spinach soup is very nutritious and makes a great snack or meal on its own.
1 tsp coriander seeds
½ tsp cumin seeds
1 tbsp olive oil
1 onions, chopped
1 tbsp garlic-ginger paste
3 curry leaves
1 dried chilies
2 tsp mustard seeds
¼ tsp turmeric
½ tsp fenugreek seeds
½ cup masoor dal
1 medium potato diced
2 cups water
1 lb fresh spinach (stalks removed)
1 tbsp lemon juice
½ cup coconut milk
salt and pepper to taster
fresh chopped spinach leaves to garnish
How to make Spinach Soup:
In a heavy bottom pan dry-fry the coriander and cumin seeds, stirring constantly for few seconds. Then grind with a pestle in the mortar or in a blender.
Heat the olive oil in a pan. Add onions, ginger and garlic past, curry leaves, chilies, mustard seeds and fenugreek seeds and cook over low heat for 7 minutes or until the onions are softened and golden.
Stir in the ground, dry - fried spices and turmeric and cook for 1 minute.
Add the masoor dal, potatoes and wetter. Bring to boil. Then reduce the heat and let simmer for 12-14 minutes, or until the potatoes are tender.
Stir in the spinach and cook for 3-4 minutes or until wilted.
Remove the pan and cool the soup.
Ladle the soup into a food processor or blender and process until smooth.
Return to the pan and stir in lemon juice and coconut milk. Season with salt and pepper. You can add some more water if you like more watery consistency. You can add some chopped few spinach leaves to add some texture.
Reheat gently. When done, pour into soup bowls. Serve immediately.