Curried Spinach Soup (Palak Shorva)

Name: Curried Spinach Soup (Palak Shorva)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 5 cup vegetable stock; 1 tbsp light olive oil; 1 medium onion; salt and pepper; 4 garlic cloves; 2 tsp cumin seeds; 2.25 tsp coriander seeds; 1.25 tsp ground fenugreek; 0.5 cup long-grain white rice; 2 bunch fresh spinach; 1 cup coconut milk; 1 tbsp fresh lemon juice; 0.25 cup unsweetened dried shredded coconut

Spinach, white rice and coconut milk come together in this South Asian soup, fragrant with cumin and coriander and cooked in a pan. It comes to the table with toasted coconut.

1 hr · Serves 8 · Medium

Method

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Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: medium

1
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.
2
Saute the onions over medium heat until tender, about 7-8 minutes. Add garlic and spices to onions, saute 2 minutes.
3
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.
20 min
4
Add spinach, 1/2 teaspoon salt and 2 cups of stock, and cook uncovered until spinach is wilted and soft.
5
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.
6
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.
2 min
7
Garnish each serving with a sprinkle of toasted coconut.