It is almost Fall and I eat a lot of soups during fall and winter. Certainly, there are times when we all run out of ideas on making delicious soups to keep us warm, and here is one from my collection. This dark green thick soup has an added sweetness from sweet potato. If you make this amount, it will last you for a week. VegetarianServing Size: 4 to 6 servings Keeps well in the refrigerator for 2 weeks. Ingredients 4 Tablespoons unsalted butter (to make it vegan, use 4 Tablespoons olive oil instead)6 black pepper corns1 dried bay leaf (preferably Indian)1 Tablespoon Rupen's Curry Mix OR (1 teaspoon garam masala powder AND 2 teaspoons curry powder)1 cup thinly sliced...
Ingredients2 cups paneer, cubed1 frozen pack spinach, thawed1 jalapeno, chopped1 tablespoon ginger garlic paste1/2 cup full fat plain yogurt1 tablespoon cumin seeds1/2 teaspoon cayenne powder1 teaspoon garam masalaSalt to taste3 tablespoons oil1 cup red onions, finely chopped2 tablespoons lemon juiceInstructionsHeat oil in a 3 qt pan and saute cumin seeds, jalapenos and onions until onions are brown in color, about 7-10 minutes over medium heat.Add ginger garlic paste and cook for another 2-3 minutes. Stirring frequently.Add all the spices and spinach; cook for 10 minutes, DO NOT cover the pot with a lid, else spinach will turn brown in color.Pour this mixture in a blender and puree. Bring it back to the pot and add paneer cubes, sprinkle some lemon...
