Palak Ka Shorba Indian Spinach Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
If truly making this soup for 4 people, double the recipe and you will have a bit leftover. From the magazine Alternative Medicine - ginger and turmeric are natural antihistamines- perfect to beat the winter blahs. Read more . Tasty soup that is good for you! Ingredients:
1 tbsp ghee or splash olive oil |
1/4 tsp cumin seeds |
1 red onion, peeled and chopped |
1 1/2 tsp grated ginger root |
1 medium turnip, peeled and chopped |
1/4 tsp turmeric |
1/4 tsp red chili powder |
salt to taste |
2 cups vegetable stock |
1 lb. frozen chopped spinach, thawed (could also use fresh spinach, washed with stems removed) |
Directions:
1. Heat ghee. Add cumin seeds and stir fry until fragrant, about 1 minute.
2. Add onion, ginger, and turnip. Saute about 5 minutes on medium heat.
3. Add turmeric, red chili powder, and salt. Saute 1 minute.
4. Add vegetable stock and cook, covered, on medium heat for 20 minutes, or until turnips are soft.
5. Add spinach and cook for 5-8 minutes. Remove soup from heat.
6. Puree soup in batches in a blender; transfer back to pot to be reheated.
7. Transfer to bowls and serve immediately.
8. Nutrition Info. Per serving:
9. Calories 89; Protein 5g; Carbohydrates 12g; Total fat 3.9g; Cholesterol 8mg; Sodium 328gm; Fiber 5.1g
|
|