Spinach & Coconut Cream Soup with Garam Masala
A large quantity of leftover spinach from a recent shoot prompted a memory of this recipe which I used to make regularly in my catering days. It is worth taking the time to make your own Garam Masala for that warm hum of freshly toasted spice flavour, but ready-made will be fine too.
INGREDIENTS
Serves 4-6
FOR THE SOUP
500g spinach
2 tbsp butter
2 medium onions, peeled and chopped
3 cups chicken stock
200ml coconut cream
2 tsp garam masala
FOR THE GARAM MASALA
2 tbsp coriander seeds
1 tbsp cumin seeds
2 tsp black peppercorns
1 tsp cardamom pods
2 x 8cm cinnamon sticks, crumbled into pieces
½ tsp whole cloves
½ nutmeg
Makes about ⅓ cup
DIRECTIONS
FOR THE SOUP:
Melt butter in a heavy saucepan, add onion and spinach, cover and cook gently on low heat until the onion is soft.
Add chicken stock and simmer 10 minutes.
Purée the soup in a food processor or blender, return it to the saucepan and stir in coconut cream and garam masala.
Bring soup back to simmering point, season and pour into serving bowls.
Optional: swirl in a little extra coconut cream and sprinkle a pinch of garam masala on top.
FOR THE GARAM MASALA:
Toast all the spices except the nutmeg separately in a small heavy frying pan over medium heat until each begins to smell fragrant.
Put all the toasted spices in a blender or spice grinder and process to a fine powder or pound in a mortar.
Grate in half a nutmeg and store the mixture in an airtight jar in a cool place.