Recipe by Talking Head
"An unusual and a hearty soup with a crunch. Easy to make. Even spinach haters will love this soup. This recipe has been modified from an old East Indian recipe. You can substitute 1 1/2 cups of cooked fresh or frozen spinach if you prefer."
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1 (13.5 ounce) can
salt to taste
I started with fresh spinach and used low fat buttermilk, and ground cumin, fresh peppers. Loved it! Great combination of flavors. I think I'd use even more peanuts or chop a few up to make it nuttier.
I made this to use up some buttermilk and I was not a fan. My mom said it's 2 stars, but my husband and I give it 1.
This recipe is not for everyone, but I thought it was fantastic! I chopped up 3 jalapenos instead of just halving serranos, because I wanted lots of spice and something to chew on besides the peanuts.
The flavor of the soup was excellent. I think next time I might puree all of the spinach to make it easier to eat. Also, I didn't quite understand what to do with the peppers. I cut them in half as suggested. But was I supposed to scrap them into the pot and then remove them after heating the soup?
This recipe was very quick, simple and satisfying! I had to substitute a few things because I didn't have everything on hand: 2tsp flour for the cornstarch, cumin powder and jalapeno peppers. I imagine it would be even better with all the correct ingredients.
Maybe I was less of a buttermilk fan than I thought...because I probably will not make this soup again.
I liked it. I had 3cups of drying spinach in the frig and wanted to use it. I stuffed it into my Ninja processor with 1.5 cups of buttermilk and chopped it fine. Next, in the Ninja, a cup of no fat milk and three tablespoons of natural peanut butter, then added it to the saucepan with the spinach buttermilk. I didn't have cumin seeds, so I used powdered, also, I didn't have serrano peppers, so substituted one teaspoon of powdered Mexican arbol peppers. I tried cooking the powdered cumin and peppers in olive oil, but in hindsight, would have just added them to the saucepan with one tablespoon of olive oil. I mixed the corn starch with the water then added that with the sugar to the saucepan. I stirred constantly to boiling, expecting the cornstarch to make the soup somewhat thicker. It was a little hotter than my wife could stand, so again, in hindsight, I would bump the pepper down to half a teaspoon.
This is an interesting combination of flavors. I chose it to use up some buttermilk, but I don't think I'll be making it again. My husband wouldn't eat it. I added some chicken broth to mellow out the strong flavor of the buttermilk. If you don't really like the flavor of buttermilk, do not make this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Buttermilk Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 111
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