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.
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.
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
1/2 tsp cumin seeds
6 oz plain Greek yogurt, optional