Ingredients:

• 2 tbsp – oil
• 1 tbsp – Spring onion paste
• 1 tbsp – flour
• 350 ml vegetable/ Chicken stock
• 1/2 kg blanched Spinach leaves
• Grated Nutmeg
• Salt and pepper
• 1 Bay Leaf
• 250 ml whipped Curd
• For 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:

1. For the spinach soup:
2. Soften the spring onion in hot oil for 1 minute. Stir in flour and continue cooking for a further minute.
3. Pour in the stock. Bring to a boil.
4. Add the spinach, nutmeg, seasoning and bay leaf to the pan. Simmer for 5-7 minutes.
5. Remove bay leaf, blend the soup and re-season.
6. Cool and whisk in yogurt.
7. Serve with the pepper mixture.
8. For the pepper soup:
9. Soften onion in oil for 5 minutes.
10. Add star anise, tomatoes, and puree.
11. Season well and cook for 5 minutes.
12. Stir in chopped bell peppers. Continue cooking till thick.
13. Season and strain.
14. Whisk in the cream. Serve with the spinach soup.