Spinach Mustard Green And Potato Soup Recipes

Steps:

• In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
• Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.
• Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve.

Steps:

• Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
• Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
• Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
• Stir in the crème fraîche. Reheat and serve.

Steps:

• heat up oil in pot and add onions. Fry till softened and translucent.
• Add the jalapano, ginger & garlic paste, cumin powder, coriander powder, turmeric powder and chili powder.
• Add the water and fry for 2-3 minutes. Stir well.
• Add the tomato and cook till softened, about a minute.
• Add the mustard greens, spinach, garam masala, tomato paste, salt and pepper.
• Cook covered about 15 minutes on medium high heat till all the veggies release all their water.
• Uncover and dry of any liquid on high heat for about 5-8 minutes. The dryer the better. When done, turn off stove.
• In portions, blend the mixture till smooth. Add some of the heavy cream if needed to blend. Transfer back to pot.
• Mix in the heavy cream (per preference).
• Topping:. In a small fry pan, heat up the butter and add the chopped ginger. Fry the ginger till golden brown.
• Pour on top of the mustard spinach. Be careful it will sizzle and might pop.
• Serve hot with some fresh lime squeezed on top, delish!

Steps:

• Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
• Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream