Spinach and coriander soup
1
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Enjoy the flavors of India with this wonderfully aromatic soup. Bursting with notes of citrus and herbs from the coriander, each bowl is brightly hued with the green of the spinach and full of body from the hearty potatoes. Bring this vegetarian dish to the table in just under an hour for a delicious departure from your weeknight staples. Served with some warm naan bread for dipping, this soup is a wonderful lunch or light dinner. Shake up your next dinner party with smaller bowls of this jeweled delight as a conversation making starter. If you are new to coriander, it is essentially the seed of the cilantro plant. Though flavored quite differently, it is used in many Indian dishes and tastes quite distinct.
Ingredients
Cooking spray
1 spray(s)
Onion
2 medium, chopped
Uncooked potato
2 medium, peeled and chopped
Garlic
2 clove(s), finely chopped
Coriander seeds
1 tsp
Vegetable broth
5 cup(s)
Spinach
6 oz, baby leaves
Cilantro
2 Tbsp, fresh, roughly chopped (a small bunch)
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Instructions
1
Coat a large saucepan with cooking spray and heat over medium-high heat. Stir-fry onions, potatoes, garlic and coriander seeds for a few minutes. Add a couple tablespoons of water, reduce heat to low and cover pan.
2
Leave to 'sweat' until onions are soft, about 15 minutes.
3
Add broth, spinach and cilantro; cook for 10 minutes more. Puree soup in pan with an immersion blender (or puree in batches in a blender but be careful not to splatter hot liquid). Season to taste and serve.
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