Spinach and Buttermilk Soup7 Reviews
- Prep: 10 min
- Cook: 5 min
- Ready In: 15 min
“An unusual and a hearty soup with a crunch. Easy to make. Even spinach haters will love this soup. This recipe has been modified from an old East Indian recipe. You can substitute 1 1/2 cups of cooked fresh or frozen spinach if you prefer.” - by Talking Head
Original recipe yields 4 cups
- In the container of a food processor or blender, combine half of the spinach with the buttermilk. Puree until smooth. Transfer to a saucepan, and stir in the rest of the spinach. Stir together the cornstarch and water; mix into the saucepan along with the sugar, peanuts and salt. Set aside.
- Heat olive oil in a small skillet over medium heat. Add cumin seed, and when they begin to sizzle, put in the serrano peppers. (You can slice the peppers in two for added flavor and spiciness.) When the peppers begin to soften slightly, scrape the contents of the pepper pan into the buttermilk mixture.
- Bring the buttermilk mixture to a boil, stirring constantly. Remove from heat immediately, and serve hot.
Amount Per Serving (4 total)
- 205 cal
- 12.4 g
- 15.7 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"I started with fresh spinach and used low fat buttermilk, and ground cumin, fresh peppers. Loved it! Great combination of flavors. I think I'd use even more peanuts or chop a few up to make it nutt..." See moreier."
"This recipe is not for everyone, but I thought it was fantastic! I chopped up 3 jalapenos instead of just halving serranos, because I wanted lots of spice and something to chew on besides the peanuts...." See more"
"The flavor of the soup was excellent. I think next time I might puree all of the spinach to make it easier to eat. Also, I didn't quite understand what to do with the peppers. I cut them in half as..." See more suggested. But was I supposed to scrap them into the pot and then remove them after heating the soup?"
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