Curried Spinach Soup (Palak Shorva)

Recipe by Susiecat too
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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