Indian Spinach Soup

By Jennifer Pirtle

Indian Spinach Soup
(Palak Ka Shorba)
Serves 4
1 tablespoon clarified butter (ghee) or regular butter
1/4 teaspoon cumin seeds
1 small red onion, peeled and chopped
1 1/2 teaspoons grated ginger root
1 medium turnip, peeled and chopped
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
Table salt to taste
2 cups vegetable stock
1 pound frozen chopped spinach, thawed

1. In a deep stockpot, heat the ghee. Add the cumin seeds and stir-fry until fragrant, about 1 minute.
2. Add the onion, ginger, and turnip and sauté for about 5 minutes on medium heat.
3. Add the turmeric, red chili, and salt and sauté for about minute.
4. Add the vegetable stock and cook, covered, on medium heat for about 20 minutes or until the turnips are nice and soft.
5. Add the spinach and cook for another 5 to 8 minutes. Remove the soup from heat and let cool.
6. Puree the spinach soup in a blender, then reheat it. Transfer to large bowls and serve immediately.

Nutrition information PER serving: Calories 89; Protein 5 g; Carbohydrate 12 g; Total Fat 3.9 g; Saturated fat 2.1 g; Cholesterol 8 mg; Sodium 328 mg; Fiber 5.1 g
From The Everything Indian Cookbook: 300 Tantalizing Recipes—From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo by Monica Bhide (Adams Media, 2004)

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