Indian Vegetarian Cooking

From An American Kitchen

Cream of Spinach Soup:

Spinach takes on a whole new dimension in this subtly spiced soup.

PREPARATION TIME: 10 minutes    COOKING TIME: 20 minutes     SERVES: 4

1Tbsp. light vegetable oil

1/8 tsp. cayenne pepper

1 onion, peeled and chopped

1¼ tsp. curry powder

1 lb. fresh spinach, thoroughly washed, stemmed, and chopped or 1 (10oz.) package frozen chopped spinach, thawed

pinch of ground nutmeg

½ Tbsp. fresh lime juice

¼ tsp. salt

2 cups vegetable broth

1 cup skim or 1% milk

Garnish: ½ cup low-fat plain yogurt

4 Tbsp. half-and-half

1. Stove-top Method: In a saucepan, heat the oil over medium heat. Add the onion and sauté for 2 minutes. Add the spinach and vegetable broth. Bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, until the spinach is tender. Cool.

OR

Microwave Method: In a microwave-safe bowl, combine the oil and onion. Cook on high (100%) for 1 minute. Add the spinach and only ½ cup of vegetable broth and cook, covered, on high for 5 to 7 minutes, until the spinach is tender. Add the remaining broth. Cool.

For both methods, follow step 2 below:

2. In a food processor fitted with a steel blade, or a blender, puree the mixture. Pour the puree into a saucepan. Add the remaining ingredients except the yogurt and simmer for 5 minutes, until the soup is heated through. Serve hot garnished with a swirl of yogurt in each bowl.

Per Serving

118 calories; 7g protein; 11g carbohydrates; 5g fat, 228mg sodium; 5mg cholesterol; 2.4g fiber

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