Ingredients

• 2 tbsp - oil
• 1 tbsp - spring onion paste
• 1 tbsp - flour
• 350 ml vegetable/ chicken stock
• 1/2 kg blanched spinach leaves
• Grated nutmeg
• Salt and pepper
• 1 bay leaf
• 250 ml whipped curd
• For pepper soup:
• 2 tbsp - oil
• 1 chopped onion
• 2 star anise
• 1/2 kg deseeded tomatoes 1 tsp - tomato puree
• 250 gm - red bell peppers- seeded and chopped
• 2-3 tbsp - cream

How to Make Spinach and pepper soup

• For the spinach soup:
• Soften the spring onion in 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, blend the soup and re-season.
• Cool and whisk in yogurt.
• 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 5 minutes.
• Stir in chopped bell peppers. Continue cooking till thick.
• Season and strain.
• Whisk in the cream. Serve with the spinach soup.