Curried Spinach, Fennel and Coriander Soup with Yoghurt

curried_spinach__fennel_and_coriande

Ingredients

2 onions, sliced into rings
2 garlic cloves
2 tbsp ghee
1 large fennel
2 tsp curry powder
1 x 5cm knob of ginger
2 tsp garam masala
250g baby spinach
15g coriander leaves
3 cups vegetable stock (homemade)
1 x 165ml can coconut milk
Himalayan salt
black pepper
1/2 cup double cream yoghurt
1 green chilli
2 red salad onions, finely sliced
small handful curry leaves

Method

  1. Heat the ghee in a large pot, finely slice your onion and fennel, crush the garlic and grate the ginger and toss into the pot, sautéing until translucent.
  2. Add the curry powder, garam masala and a handful of curry leaves and sauté for another minute. Add the spinach and coriander leaves and cook until just wilted.
  3. Pour in the vegetable stock (can sub for chicken) and coconut milk or cream, bring to a boil and simmer for 10 minutes.
  4. Remove from heat and blend until smooth. Season to taste.
  5. To serve: Ladle into 4 bowls and chop the chilli, red onion and coriander. Garnish with dollops of yoghurt and sprinkle red onion, chilli and coriander over the top.
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