I have a bunch of really good soup recipes up my sleeves, and was excited to post them until I realized it’s May. Who eats soup in May? At least I have a few excuses.
1- I had no food in my pantry except for the following ingredients.
2- Finals week is looming and I have no time for Fancy Things.
3- Soup is good, so let’s just pretend this isn’t strange.
Anyways, the other day I was frying some potatoes in garam masala when I accidently squished them. Well, one thing led to another and before I knew it I was eating soup. Delicious, spicy, vibrantly green soup. This isn’t exactly traditional Indian cuisine, but the flavors of garam masala and coconut added a new, tasty dimension to potato soup.
Creamy Spinach and Potato Soup with Indian Spices
- 3-5 Russet potatoes, roasted or microwaved.
- 3-4 cups roughly chopped spinach
- 1 can coconut milk
- 4-5 tsp toasted garam masala, fenugreek seeds, black cardamom mixture
- 1 tsp turmeric
- 3 cloves garlic, minced
- chili pepper flakes
- 2-4 Tbsp ghee*
- salt to taste
- water as needed
Dice the potatoes. Grind the spices together in a mortar and pestle. Then, heat the ghee on the stove and throw in the spices. Fry the potatoes and garlic until golden with a crust, and squish them down a little bit. Remove from heat and wash and chop the spinach. Throw the spinach and coconut milk in a blender with a half cup of water and blend until smooth. Add the potatoes and blend, adding more water until the soup is at your desired consistency. Return to stove and cook on medium for 5 more minutes. Serve with fresh cilantro and sriracha.
*Use oil to make it vegan
In other news, the iggy Dexter has gone outside > 20 times today and its only 2:30. I can’t figure out if his motives are squirrels or treats? If only I were a dog with no essays to write and only squirrels to chase.