Name: Curried spinach, fennel and coriander soup with yoghurt
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 2 Tbs ghee; 2 onions sliced into rings; 1 fennel large; 2 garlic cloves; 1 fresh ginger knob; 2 tsp curry powder; 2 tsp garam masala; 250 g baby spinach; 15 g fresh coriander; 3 cup stock vegetable; 1 coconut milk tinned; himalayan salt; freshly ground black pepper; 1/2 cup yoghurt double cream; 2 red onion salad, finely sliced; 1 green chilli; curry leaves small handful

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Ingredients (17)

2 Tbs	ghee
2	onions — sliced into rings
1	fennel — large
2	garlic — cloves
1	fresh ginger — knob
2 tsp	curry powder
2 tsp	garam masala
250 g	baby spinach
15 g	fresh coriander
3 cup	stock — vegetable
1	coconut milk — tinned
	himalayan salt
	freshly ground black pepper
1/2 cup	yoghurt — double cream
2	red onion — salad, finely sliced
1	green chilli
	curry leaves — small handful

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Method:

Heat the ghee in a large pot, finely slice your onion and fennel, crush the garlic and grate the ginger and toss into the pot, sautéing until translucent.
Add the curry powder, garam masala and a handful of curry leaves and sauté for another minute. Add the spinach and coriander leaves and cook until just wilted.

Pour in the vegetable stock (can substitute for chicken) and coconut milk or cream, bring to a boil and simmer for 10 minutes.
Remove from heat and blend until smooth. Season to taste.

To serve: Ladle into 4 bowls and chop the chilli, red onion and coriander. Garnish with dollops of yoghurt and sprinkle red onion, chilli and coriander over the top.

Recipe reprinted with permission of Lose It!.

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