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Categories:
fresh spinach cumin seeds onion milk vegetable stock cream freshly ground black pepper salt garlic bread
Viewed: 4 - Published at: 5 years agoIngredients
- 400 grams fresh spinach
- 1/2 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1/2 cup milk (I used semi-skimmed, but you could go full-fat)
- 1 cup vegetable stock
- A dash of cream for the swirl (optional)
- Freshly ground black pepper
- Salt
- Accompaniments : Garlic bread or toasted croutons.
Method
- Wilt the spinach in 1 cup of water for about 2-3 minutes, making sure to take it out as soon as it starts to reduce in quantity. Plunge into a bowl of ice-cold water and set aside. (Do not overcook the spinach. As soon as it starts to shrink, remove).
- Melt the butter in another pot and sprinkle in the cumin seeds. Toss for a minute for the spice to infuse in the butter. Add the onions and garlic and saute until they brown slightly. Pour in the vegetable stock and milk, and season well with salt and pepper. Let it simmer for about a minute. Take off the heat and let it cool a little.
- Add the wilted spinach to the cooled milk mixture in a blender and puree until smooth (if using a hand blender, add the spinach to the milk and whizz together). Dilute the soup with a little vegetable stock or water if you find it too thick, and simmer for a few minutes until you get the right consistency. Check the seasoning again and adjust.
- Ladle into bowls and swirl in the cream. Serve hot, at room temperature or chilled.
