CURRIED SPINACH SOUP (PALAK SHORVA)
Rich, smooth and thick, perfect for when the weather starts to turn frosty. Make enough to have leftovers the next day -- it is even better when the flavors have time to meld together. From "Fields of Greens" by Annie Somerville.
Provided by Susiecat too
Categories Long Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 179.1, Fat 10.6, SaturatedFat 7.7, Sodium 89.4, Carbohydrate 18.9, Fiber 3.9, Sugar 3.5, Protein 5
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Ashlynn Nykole
[email protected]I'm not a big fan of spicy food, so I omitted the chili pepper. The soup was still delicious.
NIKKI SMITH
[email protected]This is the best spinach soup I've ever had. It's so flavorful and comforting.
Takey Turkey
[email protected]I love that this soup is so versatile. You can add different vegetables, spices, or even protein to make it your own.
Rubel Ray
[email protected]This soup is the perfect way to use up leftover spinach. It's also a great way to get your kids to eat their vegetables.
Jilk Med
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Mfareed Jani
[email protected]I wasn't sure how the spinach and coconut milk would go together, but I was pleasantly surprised. The flavors were very well-balanced and the soup was very satisfying.
Pirya shrestha Pirya
[email protected]This soup is a keeper! I've made it several times and it's always a hit with my family and friends.
Mahfuza Khatoon
[email protected]I followed the recipe exactly and the soup turned out great. It was creamy, flavorful, and the perfect comfort food for a cold day.
kugari musa
[email protected]This soup is so easy to make and it's packed with flavor. I love that it's also healthy and vegan.
Karl Kriesch
[email protected]I'm not usually a fan of spinach soup, but this recipe changed my mind. The spices and coconut milk really elevated the flavor, and the spinach was cooked perfectly.
Wayela Hills
[email protected]This soup was a delightful blend of flavors and textures. The spinach was tender and flavorful, the spices were warm and inviting, and the coconut milk added a creamy richness. I especially enjoyed the addition of the peanuts, which added a nice crun