Curried Spinach Soup Palak Shorva

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Rich, smooth and thick, perfect for when the weather starts to turn frosty. make enough to have leftovers the next day -- it is even better when the flavors have time to meld together. from fields of greens" by annie somerville."

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Steps

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Heat the stock over low heat.

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In a separate soup pot , heat the oil and add onions , 1 / 2 tsp salt , and a few pinches of pepper.

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Saute the onions over medium heat until tender , about 7-8 minutes.

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Add garlic and spices to onions , saute 2 minutes.

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Add rice to onion mixture , and 3 cups of warm stock.

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Cover and cook over medium heat for about 20 minutes , until rice is tender.

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Add spinach , 1 / 2 teaspoon salt and 2 cups of stock , and cook uncovered until spinach is wilted and soft.

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Puree the soup in a blender or food processor and return it to the pot over low heat.

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Add coconut milk , and stock if necessary to reach your desired consistency.

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Add lemon juice and season to taste with salt and pepper.

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Cook 20 more minutes.

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Toast the coconut in a dry saute pan over medium-low heat until it begins to turn golden , about 2 minutes.

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Garnish each serving with a sprinkle of toasted coconut.

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Ingredients

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vegetable stock, light olive oil, onion, salt and pepper, garlic cloves, cumin seeds, coriander seeds, ground fenugreek, long-grain white rice, fresh spinach, coconut milk, fresh lemon juice, unsweetened dried shredded coconut