Spinach and coriander soup
3
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
