Recipe: Creamy Spinach Soup with Paneer Croutons

from Vegetarian Times

Serves 4

30 minutes or fewer

Paneer, a mild Indian cheese, tops this tasty soup. If you can’t find paneer, substitute cubed fresh mozzarella or tofu.
  • 2 Tbs. butter, divided
  • 1 small onion, chopped (1 cup)
  • 1 Tbs. thinly sliced fresh ginger
  • 2 cloves garlic, peeled and thinly sliced
  • 2 tsp. curry powder
  • ½ tsp. black mustard seeds
  • ½ tsp. ground turmeric
  • 1 cup frozen shredded hash browns, thawed
  • 3 2/3 cups low-sodium vegetable broth
  • 1 1-lb. pkg. frozen spinach
  • 4 oz. paneer cheese, cubed (1 cup)

1. Heat 1 Tbs. butter in pot over medium heat. Add onion, and cook 3 minutes. Stir in ginger, garlic, curry powder, mustard seeds, and turmeric. Cook 1 minute. Add hash browns and broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 7 minutes. Stir in spinach, and cook 2 minutes more, or until wilted. Purée with immersion blender until smooth.

2. Heat remaining 1 Tbs. butter in nonstick skillet over medium heat. Add paneer cubes, and cook 5 to 7 minutes, or until golden brown, turning occasionally. Spoon paneer over soup, and serve hot.

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