Based on a Spicy Spinach Puree recipe
from The Little Big Vegetarian Book by Carla Bardi
1/4 cup butter, or less
2 red onions, finely chopped
2 cloves garlic, finely sliced
2 medium potatoes, chopped
1 ts cumin seeds, crushed
seeds from 3 cardamom pods, crushed
4 black peppercorns, crushed
1 quart vegetable stock
2 tb coconut milk
1 tb finely chopped mint
2 tb finely chopped parsley
cilantro
14 oz fresh spinach, coarsely chopped
(I used two 14 oz cans, well drained.)
juice of 1 lime
salt and freshly ground black pepper to taste
crushed red hot pepper as desired
Heat the butter in a large saucepan over medium heat.
Add the onions, garlic, hot pepper, and potatoes.
Saute over low heat for 5 minutes.
It is OK that the vegetables are not done yet.
Add the cumin, cardamom, and peppercorns.
Cook for 5 minutes, stirring constantly.
Pour in the stock and bring to a boil.
Simmer over low heat for 20 minutes.
Add the coconut milk, mint, and parsley.
Remove from the heat.
Add the spinach and lime juice.
Season with salt and pepper.
Process the mixture in a food processor or blender until smooth.
(I use an immersion blender in the pot.)
Return the soup to the saucepan and reheat over low heat.
Add paneer. See the paneer recipe for instructions on how to make it
from scratch.
Serve over basmati rice and garnish with cilantro.
