Asian Spinach Soup with Roasted Onions
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g spinach leaves, frozen
- 900 ml vegetable stock
- 200 ml cream
- 4 onion (s)
- 2 cloves garlic
- 3 tablespoon oil
- 2 tablespoon butter
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric
- 1 pinch (s) chili powder
- 3 cm ginger
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Thaw the spinach in a colander. Peel the garlic and ginger, chop finely and slowly sauté in the butter. Squeeze out the spinach and sauté briefly. Add the spices and fill everything up with the strong hot broth and cream. Close the pot and simmer gently for about 15-20 minutes.
- During this time, peel the onions, cut into rings and fry in the heated oil until they have turned a nice golden brown color. Season the soup to taste, fill into bowls and garnish with the onions.
- Tips:
- Do not overheat soup so that it retains its color.
- Ready-made fried onions can also be used.
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