Spinach Soup

Toast coriander and cumin in a heavy frying pan, stirring throughout, until the spices begin to smell fragrant.

Place in a mortar form and crush or possibly grind in a spice grinder.

Heat the ghee in a large saucepan and sauté the onions, ginger and chilies, curry leaves, garlic paste, mustard seeds and fenugreek over low heat, stirring frequently, for 8 minutes, until the onions are soft and golden. Add roasted and ground spices and turmeric and saute for 1 minute until soft. Add lentils, potatoes and clear soup and bring to a boil. Reduce heat and simmer on low for 15 min until potato cubes are soft. Add the spinach leaves and simmer for 2-3 min until the leaves collapse.

Remove the pot from the stove and let it cool down a bit. Blend the soup in a hand mixer or possibly with a blender until smooth. Add the soup again to the saucepan and mix in the juice of one lemon and the coconut milk. Season to taste with salt and freshly ground pepper. Heat gently, stirring throughout, but do not make. Pour soup into preheated soup plates, garnish with fresh spinach leaves and bring to the table on the spot.

Tip This soup can be prepared a day in advance. Once cooled, it should be stored covered in the refrigerator.

Tip: Stock up on a variety of high-quality spices – it pays off!

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