Curried spinach, fennel and coriander soup with yoghurt



Ingredients 17
Servings 1
Time

Ingredients

  • 2
    Tbs
    ghee
  • 2
    onions, sliced into rings
  • 1
    large fennel
  • 2
    garlic cloves
  • 1
    5cm knob of ginger
  • 2
    tsp
    curry powder
  • 2
    tsp
    garam masala
  • 250
    g
    baby spinach
  • 15
    g
    coriander leaves
  • 3
    cup
    vegetable stock (homemade)
  • 1
    165ml can coconut milk
  • Himalayan salt
  • black pepper
  • 1/2
    cup
    double cream yoghurt
  • 2
    red salad onions, finely sliced
  • 1
    green chilli
  • small handful curry leaves
 

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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Read more on: soup  |  banting  |  recipes
 

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