Tuesday, March 2, 2010

Spinach n Mint Soup

The motivation for this dish was my sheer determination to use up the big box of spinach that was occupying all the space in the refrigerator!! Again, a similar story with mint and finally, the cucumber touch was inspired by a show on Food Network. Oh! btw, basil was clearly Niti's influence!! The next time, I wanna try adding rice to this soup :))

Fresh baby spinach - 1/2 - 3/4 lb
Onion - 1/2 of a big onion, roughly chopped
Frozen peas - 1/2 cup
Fresh mint leaves - roughly 25-30 leaves
Dried basil - 1/2 tsp (I think fresh basil - about 5-10 leaves - will be a good substitute!)
Coconut milk - 1/4-1/2 cup (this depends on how green you want your soup to look!)
Vegetable stock - 3 cups (water works well too!)
Salt, pepper - to taste
Fresh cilantro, hot sauce - to garnish
Cucumber - 1 small, finely chopped
EVOO - 1 tbsp

Heat oil in a pan, add onions, mint, basil and saute till the leaves wilt and the onions turn translucent. Mix in the frozen peas and after about 10 seconds add the spinach, saute for about 2 minutes and add the stock. Add salt, pepper and let the spinach cook. Once it's done (takes about 10 minutes) turn the stove off and let it cool. Grind this to a smooth puree in a blender (or) you could use a hand blender to save some time, mess and cleaning!! Add the coconut milk and heat it a little bit. Mix in the cucumber and serve. Garnish with fresh cilantro and a few drops of hot sauce for some zing!!!

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