I opened the fridge today to make dinner with no clear inspiration. The veggie drawer was full of this and that and so I turned to my old standby, soup! I seasoned this one with Indian flavors and I think it came out great.
Indian-ish Broccoli and Spinach Soup
I large onion, chopped
4 stalks celery, chopped
1 garlic clove, minced
1/2 inch piece of ginger, peeled and minced
1 Tbs olive oil
6 cups broth (or water with bullion)
1 head broccoli (mine was a medium size)
1/2 bag of baby spinach
1/2 tsp ground corriander
1/2 tsp cumin
In a large pot (I like using my Dutch Oven) heat olive oil. Saute onions and celery until softened adding garlic and ginger after a few minutes. Sprinkle with a bit of salt. Add broth then broccoli. Bring to a boil then reduce to a simmer. Cook about 10 minutes then add the spinach as well as pepper and the spices. Simmer an additional 10-15 minutes.
Puree if desired or leave chunky. Adjust salt and pepper if needed.
My kids love the flavors of Indian foods. I am thrilled that they do as there are so many wonderful vegetable preparations that I can do in an Indian style. Here is my oldest son’s favorite version of potatoes.
2-3 med potatoes (about 1lb 4 oz total), peeled and cut into chunks
1 Tbs vegetable oil
1 small onion
2 cm ginger, grated
1 tsp cumin
1 tsp ground corriander
1 tsp tumeric
1/2 tsp garam masala
1 tsp salt
1 cup frozen peas, defrosted
2 Tbs besan (chick pea flour)
1 Tbs lemon juice (optional)
oil for frying (I prefer peanut oil)
Put potatoes in a pot and cover with water. Bring to boil and boil until tender (about 15 minutes). Drain and let cool, then put in a large bowl and mash.
In a small sauce pan heat the oil. Add the onions and ginger and stir once. Add the spices (but not the salt) and stir until fragrant. Add to mashed potatoes along with salt, besan and peas. Stir well then shape into golf ball sized balls and flatten.
Heat oil in a large pan and fry patties until golden on both sides. Drain on paper towels. Serve with an Indian bean/lentil dish (like dal!).