Saturday, 2 January 2016

Spinach and dal soup

This warming soup pairs spinach with  cooked toor dal, potatoes and shallots. 

We love the way dal steps in  as a substitute for cream or milk,and neatly skirts the controversy  surrounding leafy vegetables and dairy combos (too much oxalic acid? Will it inhibit calcium absorption? Or iron absorption? Is Vitamin K a good sub for dairy? And questions like these that take the joy out of eating food).

 This soup is very lightly spiced; besides pepper (fess moment: I ground a lot more that I should have, because it looked so good), there's  ground nutmeg in there, and mountains of toast on the side that got flattened in minutes. 

Ingredients (for 4 small eaters, 3 hungry people or 2 gluttons)

1 bunch spinach, cleaned and chopped
6 shallots, chopped 
1 small potato chopped
1/2 cup cooked tour dal
1 cube chicken stock
Pinch of grated nutmeg
Large pinch of pepper
Salt to taste
1 l water
1/2 T butter


Melt butter and saute shallots until fragrant. Add spinach, and the remaining ingredients and boil for about 20 minutes (or until everything is cooked thoroughly). 

When cool, puree the soup in a blender and serve, warm.