Curried Spinach Soup (Palak Shorva)

Total Time
1hr
Prep 15 mins
Cook 45 mins

Rich, smooth and thick, perfect for when the weather starts to turn frosty. Make enough to have leftovers the next day -- it is even better when the flavors have time to meld together. From "Fields of Greens" by Annie Somerville.

Ingredients Nutrition

Directions

  1. Heat the stock over low heat.
  2. In a separate soup pot, heat the oil and add onions, 1/2 tsp salt, and a few pinches of pepper.
  3. Saute the onions over medium heat until tender, about 7-8 minutes.
  4. Add garlic and spices to onions, saute 2 minutes.
  5. Add rice to onion mixture, and 3 cups of warm stock; cover and cook over medium heat for about 20 minutes, until rice is tender.
  6. Add spinach, 1/2 teaspoon salt and 2 cups of stock, and cook uncovered until spinach is wilted and soft.
  7. Puree the soup in a blender or food processor and return it to the pot over low heat.
  8. Add coconut milk, and stock if necessary to reach your desired consistency.
  9. Add lemon juice and season to taste with salt and pepper. Cook 20 more minutes.
  10. Toast the coconut in a dry saute pan over medium-low heat until it begins to turn golden, about 2 minutes.
  11. Garnish each serving with a sprinkle of toasted coconut.

Reviews

(1)
Most Helpful

What a thick, creamy soup! The spicing is on the delicate side- I'm glad I have an appreciation of fine natural flavors. To me it was perfect! I reduced the salt and used 11 cups of baby spinach, and a little extra lemon juice. The toasted coconut is a great little extra bit of crunch. Thanks very much!

White Rose Child December 03, 2007

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