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Ingredients
- 2 lb spinach, or 2 packages frozen spinach
- 1 boiling potato, peeled and chopped
- 1 yellow onion, chopped
- 1 large clove garlic, chopped
- 2 tsp ground coriander
- 5 cups vegetable stock
- 3/4 tsp freshly ground pepper
- salt to taste
- POTATO CROUTONS
- 3 tbsp ghee
- 1 1/2 cups finely diced potato
- 1 1/2 tsp ground cumin
- salt
Details
Servings 6
Preparation
Step 1
Remove the stems from the spinach and discard.
In a large saucepan, combine the potato, onion, garlic, ground coriander, and stock and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the vegetables are very soft, about 30 minutes.
Stir in the spinach, a portion at a time, so that the leave quickly come in contact with the hot liquid and wilt. Cook until heated through, about 2 minutes. Remove from the heat, and working in batches, puree in a food processor or blender until smooth. Return the soup to the pan. Stir in the pepper and salt and warm the coup until piping hot. Simmer gently while making potato croutons.
To make the potato croutons, in a large frying pan over medium high heat, warm the ghee. Add the potatoes and saute, tossing, until cooked through and brown about 15 minutes. Sprinkle with salt and cumin and continue sauteing, tossing, for 2 more minutes.
Serve soup in bowls, top with croutons, and drizzle with season butter from frying pan.
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