Soups :
Curried Zucchini Soup
(hot or cold)
Coconut and Veggie Soup
Heart Beet Soup
Ginger Miso Carrot Soup
Puree Crecy (Carrot Soup)
Creamy Pumpkin Soup
The Tasty Tomato Base
Soup
Baked Potato Soup
Carrot Soup
Life’s in a soup
If its cold around, there’s no better time than now to cozy
up to some steaming soups.
Spinach and Mushroom Soup with paneer fritters
and chilli pesto
Ingredients
Fresh spinach leaves 200gms (well washed), fresh
white bottom mushrooms 100 gms, vegetable or chicken stock 600 ml,
frying batter 100 gms (all purpose flour 40 gms, fresh milk 40ml,
egg 1, salt, pepper, nutmeg to taste), onions 20 gms (finely chopped),
garlic 10 gms (finely chopped), paneer 120 gms (block cut into 2x2
cm cubes -- 4 x 30 gms cubes), extra flour to dust the paneer, vegetable
oil 1litre, dry chilli 5 gms, spring onion 30 gms (only the green
part of it, washed well and finely chopped), cashew nuts 20 gms
(toasted and chopped), fresh orange juice 20 ml, extra virgin olive
oil 50 ml, salt and crushed black pepper to taste.
Preparation
Saut the onions with the mushrooms and garlic
in a little olive oil, add the stock to it, bring to a boil and
simmer for 10-15 minutes on low heat. Add the spinach leaves, simmer
for 2 more minutes, blend well together and keep aside. To prepare
the pesto, make a thick paste of the chilli, spring onion, cashew
nuts, orange juice and the rest of the olive oil by blending all
well together. Add salt and pepper to taste. Dust the paneer with
a little flour and turn in the batter. Fry in the vegetable oil
until golden brown.
Serve the soup in soup bowls. Garnish each soup serving with one
piece of paneer and drizzle the chilli pesto on top.
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