Curried Spinach Soup Palak Shorva Recipes

Steps:

• Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
• Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
• Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
• Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

Steps:

• Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
• Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
• Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
• Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.

Steps:

• 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.

Steps:

• Heat the oil and garam masala in a large pot over medium-high heat and add the onion, stirring often with a wooden spoon.
• About 2 minutes later add the celery, carrot and leek. Keep stirring while the vegetables soften.
• About 8 minutes later add the garlic, turmeric and white pepper.
• A couple of minutes later (by now your kitchen will smell delicious) add the coriander, red lentils, brown lentils and boiling water. Salt lightly.
• At the same time squeeze in the juice of half a lemon, and zest some lemon rind into the pot with a grater.
• Give it a good mix and cover pot with lid. Allow to simmer, adjusting heat downwards and stirring occasionally.
• After about 30 minutes, roughly blend the Mulligatawny in the pot with a hand blender. The split red lentils will already be soft and creamy, so just blend until most of the brown lentils are incorporated. Leave a bit of texture in the dhal.
• Stir, check the consistency and taste, and add more hot water and salt if you need to.
• Add the chopped spinach to the pot, give it a good stir, replace the lid and turn heat to low. Let the spinach wilt in the dhal for the next 10 minutes or so.
• Enjoy your Mulligatawny Palak!