Serves: 4 - Time:
I can’t tell you how much I love this soup- it is a humdinger, packed with vegetables and spices. Such is its intense flavour it isn’t a soup you should serve as a first course-unless you’re following it with a highly spiced main dish. I’m sure if you lobbed in some diced chicken and halved the quantity of stock you would have a pretty decent curry. In fact, why not serve it with fresh naan instead of bread.
- 2 tablespoons vegetable oil
- 2 large onions, peeled and chopped
- 3 garlic cloves, peeled and chopped
- 45g root ginger, peeled and finely chopped
- 2 green chillies, deseeded and chopped
- 2 teaspoons cumin seeds
- 2 teaspoons turmeric
- 2 teaspoons garam masala
- 750g (about 8) ripe tomatoes, skinned and chopped
- 1 litre stock (vegetable stock cube is fine)
- 500g baby spinach, washed
- To serve yogurt or cream
- Heat the oil in a large saucepan and cook the onions , garlic and ginger for 10-12 minutes until the onions are soft but not coloured.
- Add the chillies and all the spices and cook for 3-4 minutes, stirring. Add the tomatoes and a good pinch of salt. Cook over a low heat for about 10 minutes until the tomatoes have broken down.
- Pour in the stock and bring to the boil. Turn the heat down and simmer for 10 minutes. Add the spinach, in handfuls, stirring them in to wilt them before adding more. Cook for 2-3 minutes.
- Cool the soup before liquidising until smooth. Taste and season with salt and ground black pepper if necessary.
- To serve, heat through gently before serving, adding a little yogurt or cream to each bowl.