Curried Broccoli and Spinach Soup

Name: Curried Broccoli and Spinach Soup
Yield: Serves 8
Cuisine: India
Ingredients: 1 large head broccoli, cut into florets (about 4 cups); 6 cups Chicken Stock; 1 russet potato, peeled and cubed; 2 tablespoons curry powder; ¾ cup coconut cream; ½ teaspoon freshly ground pepper; 1½ teaspoons salt; 8 tightly packed cups stemmed spinach leaves, well washed and dried; Plain yogurt, toasted coconut, or lemon-flavored whipped cream, for garnish (optional); ¼ to ½ cup heavy cream (optional); 2 medium onions, chopped (about 2 cups); 4 tablespoons unsalted butter; 1 tablespoon grated fresh ginger (see note)

Preparation info

Serves
8

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

A classic Indian vegetable dish (ailed sag–a curried purée of spinach and broccoli–- was the inspiration for this dish. Curried soups can be served hot or cold. A dollop of yogurt or lemon (ream on top, some crispy pappadams, and you may not need a big dinner to follow this one.

Ingredients

4 tablespoons unsalted butter
2 medium onions, chopped (about 2 cups)

Asia
India
Soup
Spicy
Gluten-free

Method

Procedure

Melt the butter in a large saucepan over medium heat. Add the onions and cook slowly until tender, about 10 minutes. Add the grated ginger and curry powder and cook 1 to 2 minutes. Add the potato and the chicken stock and simmer 5 minutes. Add the broccoli florets, bring to a boil, reduce the heat, and simmer until the broccoli is tender, about 10 minutes. Add the spinach al