Ingredients:
• Spinach soup
• 2 tbsp – oil
• 1 tbsp – Spring onion paste
• 1 tbsp – flour
• 350 ml – vegetable
• 1/2 kg – blanched Spinach leaves
• Grated Nutmeg
• Salt and pepper
• 1 Bay Leaf
• 250 ml – whipped Curd
• Pepper Soup
• 2 tbsp – oil
• 1 chopped Onion
• 2 Star anise
• 1/2 kg – deseeded Tomatoes
• 1 tsp – Tomato puree
• 250 gm – red bell peppers, seeded and chopped
• 2-3 tbsp – Cream
Method:
- For the spinach soup, soften the spring onion on hot oil for 1 minute.
- Stir in flour and continue cooking for a further minute.
- Pour in the stock. Bring to a boil.
- Add the spinach, nutmeg, seasoning and bay leaf to the pan. Simmer for 5-7 minutes.
- Remove bay leaf and blend the soup and re-season.
- Cool and whisk in yoghurt. Serve with the pepper mixture.
- For the pepper soup, soften onion in oil for 5 minutes.
- Add star anise, tomatoes, and puree. Season well and cook for five minutes.
- Stir in chopped bell peppers.
- Continue cooking till thick.
- Season and strain. Whisk in the cream.
- Serve with the spinach soup.