from the kitchen of Sharmagne Leland-St. John
2 cups spinach, chopped
1 ½ tablespoons olive oil
2 tej patta, (Indian bay leaf) or 2 bay laurel leaves
¼ teaspoon garlic, chopped
¼ cup onions, chopped
¼ teaspoon black pepper
Salt to taste.
1 tablespoon chickpea flour
2 cups vegetable stock
1 ¼ teaspoon ground cumin
Rinse the spinach leaves well in order to remove any mud or soil clinging to the leaves or stems.
If the stems are tender, you may use them. Do not use stringy or fibrous stems.
Heat the oil in a soup kettle over low heat. Add the bay leaf and sauté for 3 seconds. Add the garlic and sauté over low heat until the garlic is lightly browned. Be careful not to burn the garlic or it will taste bitter.
Add the onions and sauté, stirring often, until the onions become soft and translucent.
Add the spinach, the black pepper and salt. Stir to combine.
Add the chickpea flour and stir to mix well. Then add the vegetable stock.
Bring to a boil over medium heat, then reduce the heat and simmer on low to medium-low heat for and additional 4 minutes. Add the cumin and mix again.
Remove the kettle from the burner and let the soup cool slightly.
Remove the bay leaf. Once the soup has cooled, place the soup mixture in batches into a blender or VitaMix or use an immersion blender to pureé the soup.
Return the soup to the soup kettle and cook over medium heat. Bring the soup to a gentle simmer. Cook for another 2 to 3 minutes.
Before serving check the seasonings and consistency. Add more salt and pepper if needed or more vegetable broth.