Healthy Indian Spinach Soup (dairy free)
Cozy, creamy, comforting, spicy yet light healthy Indian spinach soup recipe !!! With fresh spinach, cashews and warm spices, this dairy free spinach soup is perfect for the fall ( and flu ) season.
- 1/2 cup chopped onions
- 1 garlic clove, chopped
- 30 raw cashews
Heat vegetable oil in a medium saucepan over medium-high heat.
When hot, add cumin seeds and let toast. Add group-1 ingredients, saute for about 2 minutes until onions are translucent.
Add group-2 ingredients, saute for 1-2 minutes, until spinach is wilted and spices are toasted.
Add stock and salt (I added 1/4 + 1/8 teaspoon salt ), let it come to a boil and continue to cook for 1 minute (NOT LONGER). Take off heat and let cool. Pour mixture into a blender, add salt , blend until creamy and smooth.
Pour into bowls and serve.
Salt depends on the kind of chicken stock used. I used 33% less sodium chicken stock and 1/4 + 1/8 teaspoon salt was perfect. If you are using regular sodium or no sodium chicken stock then adjust salt accordingly
Bring the soup to a boil and let boil for exactly one minute. Boiling it longer will change the green color.
Toast cumin seeds. This adds a key flavor. Add cumin seeds only when the vegetable oil is hot (not smoking hot). The cumin seeds will toast and get larger in size.
Use raw cashews. If you have only roasted cashews, then add then along with the chicken stock.
Take time in wilting the spinach and toasting spices ( but do not cook way too long). This develops flavor!
Chicken stock - I used 33 % less sodium chicken stock