This recipe came from my son's friend, Misha, who is from India. I have discovered that all of her recipes are superb!
1 medium red onion, peeled and chopped
1 1/2 teaspoon grated fresh ginger root
1 medium tomato, chopped
1/4 teaspoon turmeric
1/4 teaspoon crushed red cayenne pepper
1/4 teaspoon sea salt
2 cups low-sodium vegetable broth
1 lb. frozen chopped spinach, thawed (or use about 3 large bunches of fresh spinach, washed with stems removed)
Heat oil over medium heat. Add cumin seeds and fry until fragrant, about 1 minute. Add onion, ginger, and tomato. Saute' about 5 minutes on medium heat. Add turmeric, red cayenne flakes, and salt. Saute' 1 minute. Add spinach and cook for 5 - 8 minutes. Remove soup from heat. Puree contents till smooth.
Servings per recipe: 4
Total Fat: 4 g
Sodium: 294 mg
Total Carbs: 12 g
Dietary Fiber: 5 g
Protein: 4 g