Ingredients

• Spinach soup
• 2 tbsp - oil
• 1 tbsp - spring onion paste
• 1 tbsp - flour
• 350 ml - vegetable
• 1/2 kg - blanched spinach leaves
• Grated nutmeg
• Salt and pepper
• 1 bay leaf
• 250 ml - whipped curd
• 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 pepper soup

• 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.