Ingredients with Measurements:
- 2 tablespoons ghee or vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 6 cups vegetable or chicken broth
- 1 pound fresh spinach, washed and chopped
- 1/2 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the ghee or vegetable oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
4. Add the ground cumin, ground coriander, turmeric, and cayenne pepper and cook for another minute.
5. Pour in the vegetable or chicken broth and bring to a boil.
6. Add the chopped spinach and cook until wilted, about 3-5 minutes.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using a blender or immersion blender, puree the soup until smooth.
9. Return the soup to the pot and stir in the heavy cream.
10. Season with salt and pepper to taste.
11. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 14g
Carbohydrates: 10g
Protein: 6g
Fiber: 4g
Sodium: 800mg
Substitutions for ingredients:
- Ghee can be substituted with butter or vegetable oil.
- Vegetable or chicken broth can be substituted with water and bouillon cubes.
- Heavy cream can be substituted with coconut milk or plain yogurt.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use kale or Swiss chard instead of spinach.
- Add cooked lentils or chickpeas for extra protein.
Tips and tricks:
- Make sure to wash the spinach thoroughly to remove any dirt or grit.
- Use an immersion blender for easier cleanup.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Refrigerate the leftover soup in an airtight container for up to 3-4 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop or in the microwave until warmed through.
Presentation ideas:
Serve the soup in bowls and garnish with a dollop of plain yogurt, chopped cilantro, or croutons.
Garnishes:
- Plain yogurt
- Chopped cilantro
- Croutons
- Sliced green onions
- Toasted nuts
Pairings:
- Naan bread
- Rice pilaf
- Roasted vegetables
Suggested side dishes:
- Tandoori chicken
- Vegetable samosas
- Mango chutney
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Spinach soup is a popular dish in Indian cuisine, often served as a starter or side dish. Spinach, or palak, is a common ingredient in Indian cooking and is used in a variety of dishes, including curries and stews.
Flavor profiles:
This soup has a warm and spicy flavor from the cumin, coriander, and cayenne pepper, balanced by the sweetness of the onion and cream. The spinach adds a fresh and earthy taste.
Serving suggestions:
Serve the soup hot with your favorite Indian-inspired side dishes for a complete meal.
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Region: Indian