Delicious Indian Soup Recipe

I needed a change from the regular same old, same old chicken soup and beef stew we have been eating this winter, so I tried this recipe. I have never tried this type of soup before. This is delicious.



Here I share my adapted version of the recipe, changed enough so as to not break copyright laws. The cookbook is vegetarian and includes low fat options so if you like this recipe consider trying others from it: Beautiful Bowl of Soup: the Best Vegetarian Recipes by Paulette Mitchell. 


Soup

1 Tbsp olive oil
1 cup onion finely chopped
4 cloves finely chopped garlic
1 Tbsp ground coriander
1 tsp ground cumin
1 potato about 10 ounces, diced to 1/2 inch cubes
1/2 red bell pepper coarsely chopped
2 14 oz cans coconut milk (I prefer full fat not low fat)
1 cup water
1 15 oz can chick peas, drained and rinsed
10 cups stemmed and chopped raw spinach (previously frozen is okay)
2 Tbsp minced fresh cilantro
2 serrano chilies, minced
1/2 tsp salt

Rice

1 cup basmati rice
2 cups water
salt to taste

To Make Rice:

Combine water, rice and salt in pot and put lid on. Bring to boil then turn down to simmer and let simmer until all water is absorbed, about 15 minutes. Test when finished to make sure the rice is tender. Remove from heat then let sit 10 minutes.

To Make Soup:

Heat oil, add onion and garlic, cook until translucent. If liquid evaporates add a bit of water so it doesn't burn onto the pan.

Add dried spices, stir. Add potato and bell pepper, stir occasionally until the vegetables are crisp but tender.

Stir in coconut milk, water, chickpeas and spinach. Bring heat to high and bring to a boil. Reduce heat to simmer until potato is tender.

Stir in fresh cilantro and chilies. Cover and simmer about 5 minutes. Taste and add salt if needed.

If you are a cilantro fanatic (as I am) I suggest putting some fresh diced cilantro on top of your bowl of soup at serving time.

Serving and Storing:

Serve soup over rice in a bowl.

If the soup is too dry add a bit more water.

The soup is white after cooking but my stored soup's liquid turned green the next day due to the spinach.

If the soup is dry after storing, consider adding more coconut milk when reheating.

I did not try making this ahead to freeze. I made a double batch and we stored it in the refrigerator to eat multiple times that week.

I will also note I don't like spinach but loved it in this soup.

Enjoy!