in Soup Recipes

Asian spinach soup with roasted onions

updated

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Ingredients for 4 servings:

  • 250 g leaf spinach, frozen
  • 900 ml vegetable stock
  • 200 ml cream
  • 4 onions
  • 2 cloves garlic
  • 3 tbsp oil
  • 2 tbsp butter
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 1 pinch of chili powder
  • 3 cm ginger
  • Salt and pepper, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Thaw the spinach in a sieve. Peel and finely chop the garlic and ginger, then gently sauté in the butter. Squeeze some of the spinach and sauté briefly. Add the spices and top up with the rich, hot stock and cream. Cover the pot and simmer gently for 15-20 minutes. During this time, peel the onions, slice them into rings, and fry them in the heated oil until they turn a beautiful golden brown. Season the soup to taste, ladle into bowls, and garnish with the onions. Tips: Do not overheat the soup to retain its color. Ready-made fried onions can also be used.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Asian spinach soup with roasted onions

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