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Spinach pepper soup
Method
- For the spinach soup, soften the spring onion on hot oil for 1 minute.
- Stir in flour and continue cooking for a further minute.
- Pour in the stock. Bring to a boil.
- Add the spinach, nutmeg, seasoning and bay leaf to the pan. Simmer for 5-7 minutes.
- Remove bay leaf and blend the soup and re-season.
- Cool and whisk in yoghurt. Serve with the pepper mixture.
- For the pepper soup, soften onion in oil for 5 minutes.
- Add star anise, tomatoes, and puree. Season well and cook for five minutes.
- Stir in chopped bell peppers.
- Continue cooking till thick.
- Season and strain. Whisk in the cream.
- Serve with the spinach soup.
Ingredients:
Spinach soup
2 tbsp oil
1 tbsp spring onion paste
1 tbsp flour
350 ml vegetable
1/2 kg blanched spinach leaves
Grated nutmeg
Salt and pepper
1 bay leaf
250 ml whipped curd
Pepper Soup
2 tbsp oil
1 chopped onion
2 star anise
1/2 kg deseeded tomatoes
1 tsp tomato puree
250 gm red bell peppers, seeded and chopped
2-3 tbsp cream
RECIPES BY REHANA KHAMBATY
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