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Spinach Coconut Curry Soup PDF Print E-mail

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spinachcoconutcurrysoup

by Pam Reiss, Soup: A Kosher Collection

This is one of my sister’s favorites. It’s easy, flavorful and very rich.

Ingredients:

2–3 medium shallots (1/4 lb | 125 g), peeled and finely chopped
3 Tbsp | 45 mL olive oil
1 1/2 Tbsp | 22 mL medium curry powder
1/4 tsp | 1 mL ground coriander
1/4 tsp | 1 mL ground cumin
1/2 tsp | 2 mL dry mustard
1 tsp | 5 mL salt
1/4 tsp | 1 mL ground nutmeg
1/4 tsp | 1 mL ground ginger
1/2 tsp | 2 mL ground turmeric
1/4 tsp | 1 mL ground cardamom
1–2 cloves garlic (1 tsp | 5 mL), crushed
8 cups | 2 L firmly packed spinach leaves (1 lb | 500 g), coarsely chopped
3 1/4 cups | 740 mL coconut milk
6 cups | 1.5 L vegetable stock
2 tsp | 10 mL fresh lime juice

Directions:

Over medium heat, sauté the shallots in olive oil for 3 to 4 minutes.

Add all of the spices and sauté another minute.

Add the spinach and cook until it is wilted.

Add the coconut milk and stock, and simmer for 15 minutes.

Add the lime juice and serve.

Notes:

Yield: serves 10

Do not Freeze

Per Serving
326 Calories

24g Fat (63.6% calories from fat), 7 g Protein, 24 g Carbohydrate, 5 g Dietary Fiber, 1 mg Cholesterol, 1238 mg Sodium

Recipes: Soup, Coconut Curry, Parve, Kosher


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