A large bunch of fresh spinach winked at me in Francisco’s fruit and veg shop today. He told me that it had been picked earlier this morning and by the look of the fresh soil on the roots I did not doubt him.
So Palak soup it is.
½ onion, peeled and chopped
1 large green tomato, chopped
1 green pepper, cored and chopped
1 green chilli, chopped
Seeds from 2 cardamom pods
¼” fresh ginger, grated
2 garlic cloves, peeled and smashed
Bunch spinach, washed
1 tablespoon ghee
¼ teaspoon cayenne pepper
600 ml water
Fresh coriander leaves
Gently heat the ghee in a saucepan then add the cardamom seeds and cook for one minute.
Add the onions and cook for a few minutes until they start to soften. Add the cayenne pepper and stir through.
Add the tomatoes and cook for 2 minutes.
Add the pepper, chilli, ginger and garlic. Cook for a further 2 minutes.
Add the water and bring up to a boil then simmer for 10 – 15 minutes.
Turn off heat and add the spinach – replace the lid and allow the spinach to wilt.
When the soup has cooled down purée with a hand blender.
Strain the purée through a sieve and return to the pan. Over medium heat gently stir through the coconut milk, coriander, salt and white pepper. Do not add too much milk otherwise it will lose its green and fresh look.