This soup is a great addition to add to your collection! Perfect for after the holidays when let's face it- we've all eaten WAY too much. I hope you enjoy this as much as I do.
Course
Soup
Cuisine
Indian
Prep Time5minutes
Cook Time20minutes
Total Time25minutes
Servings4people
AuthorMelissa Crowe
Ingredients
1medium oniondiced
2inchpiece of gingerpeeled and grated
2large cloves of garlicpeeled and grated
1 1/2tspof turmeric powderor 1 tsp of fresh grated turmeric
1tspground cumin
1/2tspground mustard
1/4tspof cayenne pepperor more if you like it spicy!
2cupsof water
4cupsof vegetable broth/stock
1handful of baby spinach
1lemon- juiced
Instructions
In a large saucepan over medium-high heat begin cooking your diced onion for about 5 minutes until soft and translucent. Next add in your ginger and garlic and cook for another 1-2 minutes. Add in all of your spices and cook for a minute to release all those fragrances. Should be smelling great! Time for the liquid. Add in all of your liquids and stir through. Bring the mixture back up to simmer. Lastly, add in the spinach and lemon. Let it simmer on a low heat for another 10-15 minutes and then serve. Store the leftovers in the fridge for up to 3 days.