Wednesday

Palak Tomato Shorba


Oh the weather outside is frightful,
But the fire is so delightful,
And since we've no place to go,
Let It Snow! Let It Snow! Let It Snow!



Don't you just love this time of the year, when the air is cold and the wind is blowing your hair making you look like a lion and Christmas songs playing everywhere from coffee shops to shopping malls and even buses and trains. Such times after a long day at work, my body craves for some soup, hot comforting and earthy soup. I make soups with whatever veggies I happen to have and need to finish, so whatever is left out during the week gets boiled and tossed into the soup. I have added pumpkin, squash, raddish and even spring onions at times. I had posted my Tomato-Broccoli Shorba some time back. keeping the process the same, I substituted the broccoli with spinach this time around and added some curry powder for the added heat.

to Serve 3 hungry humans, you will need;
2 tsp olive oil
1/2 medium onion, finely chopped (about 3/4 cup)
1 stalk celery, finely chopped
1 medium Red Gold potato with skin on, peeled and cubed,
1  cup fresh spinach leaves, including stems, chopped
1.5 cup Tomatoes chopped
2 cups low-sodium, fat-free vegetable broth--I used water, so needed to add salt
1 tspn curry powder-I have medium hot, but use whatever you prefer
Salt and Black Pepper powder as per taste

Heat oil on medium heat in a soup pot. Gently saute onion and celery for 3-4 minutes, until onion is softened. Add potato, tomatoes and chopped spinach, followed by the broth/water. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender. If using water adjust salt  and add black pepper powder and curry powder to taste. Heat for another 5-10 minutes. Run this through a stick blender to puree and serve hot with a piece of toast or some steamed rice.

Enjoii and Stay Healthy,
Love Ash.

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