It appears that I have started a series of recipes for soups so I am sharing my Spinach Soup recipe this week. I am cooking soup recipes that are hearty but do not need heavy cream or a lot of oil to make them taste good. Now that the weather has dropped 25 degrees from highs in the high 90s, soup season is finally here!
I start making my Spinach Soup by seasoning just a little bit of olive oil with select Indian spices: mustard seeds, cumin, coriander, turmeric, cinnamon and, of course, red Madras chile powder.
I cook the onion, garlic and potato in this oil until they are tender then add vegetable broth. When the broth is hot, I add the spinach one handful at a time until all of it is tender. Using an immersion blender, I purée the soup.
The finished soup is topped with a pinch of dry roasted cumin seeds before it is served.
The potato, as well as the spinach itself, make this Spinach Soup recipe creamy. It is a healthy and easy recipe to make.
I serve this vegetarian soup at lunch with a piece of French bread or as a starter at dinner. My mother in law loves this soup; I hope you do too.