Broccoli & Spinach Soup

Did this for Halloween - the kids (and adults) loved it. Change the name if you are serving to kids.

(Serves: 4 | Preparation: 10 minutes |  Cooking: 25 - 30 minutes)

Ingredients:
300g Broccoli, cut into chucks (about 1/2 of a grocery store bunch)
2 Potatoes (200g),  cubed
50g Spinach Leaves, roughly chopped (about a bag or 1/2 a bunch of medium leaves)
1 Small Onion, roughly chopped
2 Garlic Cloves, crushed
1 Knob (15g) Of Butter
1 Tablespoon Olive Oil
750ml Vegetable Stock 
1/3 (90g) Cup Greek Yogurt / Light Sour Cream 
Some Crusty Bread to Serve

Saute onions &; garlic in olive oil till transparent. Add stock (water + 1 bouillon cube), broccoli & potatoes and cook until potatoes are tender.

Add spinach & butter, salt to taste & cook 2 more minutes. 

Blend

Serve with dollop of cream & bread

Toovar Dal with Chopped Spinach

This recipe for Toovar Palak Dal was derived from “The Art of Indian Vegetarian Cooking” by Yamunda Devi. This is one or our favorite recipes and can be prepared with almost any yellow dal and leafy green. The recipe in the book has more detailed instructions, but this is the gist of it.

1 cup split toovar dal, washed, soaked & drained

1 ½ cups water

5 Tbs olive oil (substituted for ghee)

1 ½ tsp cumin seeds

a pinch of asafetida

fire roasted tomatoes, drained (Muir Glen) (substituted for 1 large tomato)

1 ½ tsp ground coriander

a pinch of cayenne powder

½ tsp turmeric

1 tsp salt

½ pound spinach, stemmed & coarsely chopped

juice of ½ lemon

2 Tbs fresh, minced parsley (or cilantro)

1/8 tsp ground nutmeg

Bring dal, 1 Tbs oil & water to a boil in a saucepan; reduce heat and simmer for 30 minutes until soft, but not falling apart; drain.

Heat the remaining oil in a large frying pan. When moderately hot, fry cumin seeds until brown. Add the asafetida powder then immediately add tomatoes and remaining spices.  Cover and cook for 3 minutes. Stir in the spinach, cover & cook for 5 minutes more.

Pour in the drained dal; lower the heat slightly and add the lemon juice. Cook briefly until dry and richly textured.

Garnish with minced herbs & a sprinkle of nutmeg just before serving.

Serves 4