I discovered an Indian twist on a favorite classic. The lemon really shines through and finishes the soup nicely, and the roasted garlic adds a decadent umami flavor.
Since I’ve moved to Germany, I’ve had to switch to the metric system. It wasn’t as hard of a change as I thought it would be! But, I will add some notes on using the imperial system.
This recipe makes about 4 servings.
- 1-2 heads of garlic
- olive oil for roasting the garlic
- sunflower oil for sautéing the other vegetables (we don’t want to bring the olive oil to smoking point, so we use sunflower oil, alternatives include: coconut oil or canola oil)
- 3 medium potatoes, diced (3 cups)
- 2 large leeks, stiff green tops removed, tender white parts sliced
- 1 liter of vegetable broth (4 cups)
- ~200 g cashews (1 cup)
- 1 tsp curry powder
- 1/2 tsp turmeric
- juice from 1/4 of a lemon
- 2 cups spinach, sliced into thin ribbons
- Roast the garlic for 30 minutes in the oven at 200 C (400 F).
- Slice the tips off of the head of garlic to expose the cloves.
- Wrap the garlic in some aluminum foil, and drizzle a little olive oil over it.
- Cover the garlic completely with the aluminum foil so that it looks like a little satchet.
- Bake it in the oven.
- Heat some oil in a soup pot, add the leeks and potatoes. Sauté for 5-10 minutes.
- Add the vegetable broth, cashews, and spices. Bring to a boil, then reduce the heat to medium-low. Simmer for 10-15 minutes.
- Add the garlic to the soup.
- Blend the soup in a blender or food processor. I like it a little chunky, but you could also make it smooth and creamy.
- Return the soup to the saucepan, and add the spinach on low heat.
- Once the spinach is just wilted, add the lemon juice. Salt to taste.