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- 2 tbsp oil
- 1 tbsp spring Onion paste
- 1 tbsp flour
- 350 ml vegetable/ chicken stock
- ½ kg blanched spinach leaves
- grated nutmeg
- salt and pepper
- 1 bay leaf
- 250 ml whipped curd
- 2 tbsp oil
- 1 chopped Onion
- 2 star anise
- ½ kg deseeded tomatoes
- 1 tsp tomato puree
- 250 gm red bell peppers- seeded and chopped
- 2-3 tbsp cream
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.