My best friend Lina will probably agree that there are few flavors that go together as well as spinach and Indian spices. Her favorite thing to order at an Indian restaurant is always Saag, regardless of how many times she's had it.
I had a huge bag of spinach left in the fridge and wanted to use it up. And since the weather is 25 degrees here today, I thought a nice warm soup would just hit the spot.
And let me tell you what - not only is this soup tasty, but it's extremely easy. From start to finish, I probably only spent about 20 minutes in the kitchen. It's also pretty healthy, using just a 1/2 cup of half & half at the end to give it some creaminess. The vegans in the house can easily substitute soy creamer to make this soup completely vegan.
Don't let the picture fool you - this soup is actually rather tasty! (Soups, especially green ones, are notoriously hard to photograph!)
Indian Cream of Spinach Soup
2 tbsp olive oil
1 cup onion, chopped
8 cups packed pinach leaves, washed
32 oz vegetable stock
1 tsp garam masala
1/2 tsp salt
1/2 c half and half
In a large stockpot, heat olive oil over medium high heat. Saute onions for 5 minutes, until tender. Add spinach and stir well. Add stock and bring to a boil. Lower heat and simmer for 8-10 minutes, until spinach is wilted. Stir in garam masala and salt. Remove from heat. Using an immersion blender, puree soup. Stir in half and half. Enjoy!