Spinach soup with potato purée

Name: Spinach soup with potato purée
Yield: Serves 4
Cuisine: India
Ingredients: 250 g/9 oz leeks, roughly chopped; 15 ml/1 tbsp sunflower oil or light olive oil; salt and ground black pepper; 15 ml/1 tbsp ghee or unsalted butter; 300 g/11 oz raw chicken wings, skinned, or 1 cooked chicken carcass; 3 brown cardamom pods, bruised 2 bay leaves; 150 g/5 oz fresh spinach leaves, chopped; 675 g/1½lb raw beef and lamb bones; 4 cloves; 250 g/9 oz potatoes, roughly chopped; 1 clove garlic, crushed, or 5ml/1 tsp garlic purée; 1 stick celery, roughly chopped; 2 carrots, peeled and thickly sliced; 6 large garlic cloves, lightly crushed with the skin on; 1 onion, finely chopped; 2 x 2.5cm/1 in pieces cinnamon stick; 150 ml/¼ pint/⅔ cup double (heavy) cream; 5 ml/1 tsp black peppercorns; 25 g/1 oz unpeeled fresh root ginger, sliced into rounds

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The influence of Portuguese rule in Goa is still evident in its cuisine. This soup, Caldo Verde, originated in Portugal and over the years has been adapted to suit fresh local ingredients. Like many soups, its success lies in a well-flavoured, aromatic stock.

Ingredients

For the spiced stock

15 ml/1 tbsp ghee or unsalted butter
15 ml/

Asia
India
Goa
Gluten-free
Soup

Method

To make the stock, heat the ghee or butter and oil in a large pan and cook the leeks, carrots and celery for 3–4 minutes over a medium-high heat. Add the remaining stock ingredients and 2.4 litres/ 4 pints/10 cups water. Bring to the boil, reduce the heat to low, cover and si