Curried spinach, fennel and coriander soup with yoghurt

Lose It!
4 servings By Food24
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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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