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.
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.
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