Ingredients
- 1 pound of fresh spinach, washed and chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of ghee
- 1 dash of nutmeg
- ¾ cup cream of coconut or 1½ cups soy or rice milk
- 3 cups of water or 2 cups water if using soy or rice milk
- Salt and pepper to taste
Directions
- Heat ghee in a soup pot. Sauté cumin seeds until lightly browned. Add spinach and water. Bring to a boil and cook for about 10 minutes.
- Add cream of coconut or the rice or soy milk and nutmeg. Cook another 3 minutes. Place soup in a blender or food processor. Blend for about 5 seconds, just enough to purée it gently. Season to taste and serve hot.
Fine Fall (And Winter) Meals: Ayurvedic Soups
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