Spinach Soup  [Indian fusion Recipe]

In this recipe for Spinach Soup, I wanted it to be hearty and full of flavor without the use of heavy cream or to make it creamy and rich.  I use a potato to achieve a creamy texture. When it is blended along with the cooked spinach, the soup becomes light and frothy. This soup is perfect for vegetarian or vegan menus.

STEPS:

1. Heat the oil in a large saucepan or Dutch oven over medium-low heat. Add the mustard seeds. When they start to sizzle, add the ground cumin, coriander and turmeric, and let this fry for a minute, until the aroma rises. Add the onion, garlic and potato. Stirring occasionally, cook until the potatoes are almost tender, about 10 minutes. Add the cinnamon, red chile powder, 1 1/2 teaspoons salt and pepper. Cook for 5 more minutes.


2. Add the broth to the pot and bring to a simmer. Add the spinach and cook for just a couple of minutes until it wilts. Use an immersion blender or food processor to purée the soup, about 2 minutes. Add the remaining salt and adjust the seasonings as needed. Stir in the lemon juice.


3. In a small skillet, roast the cumin seeds until the aroma rises, about 1 minute.


4. Garnish with a sprinkle of roasted cumin seeds and an optional dollop of yogurt.

INGREDIENTS:

​2 Tbs olive oil

1 tsp mustard seeds

1 1/2 tsp ground cumin

1 tsp ground coriander

1/4 tsp turmeric

1 medium white onion, chopped

2 garlic cloves, minced

1 8-oz potato, peeled and diced

1/4 tsp ground cinnamon

1/2 tsp red chile powder

2 tsp salt, divided

1/2 tsp ground black pepper

1 quart low sodium vegetable broth

12 oz fresh spinach

1 tsp lemon juice

Garnish:

1/2 tsp cumin seeds

6 oz plain Greek yogurt, optional