fruit Spinach and Mushroom Soup with paneer fritters and chilli pesto
Recipe Type: Soups
Cuisine: Indian
Author:
Ingredients
- Fresh spinach leaves 200gms (well washed), fresh white bottom mushrooms 100 gms, vegetable or chicken stock 600 ml, frying batter 100 gms (all purpose flour 40 gms, fresh milk 40ml, egg 1, salt, pepper, nutmeg to taste), onions 20 gms (finely chopped), garlic 10 gms (finely chopped), paneer 120 gms (block cut into 2×2 cm cubes — 4 x 30 gms cubes), extra flour to dust the paneer, vegetable oil 1litre, dry chilli 5 gms, spring onion 30 gms (only the green part of it, washed well and finely chopped), cashew nuts 20 gms (toasted and chopped), fresh orange juice 20 ml, extra virgin olive oil 50 ml, salt and crushed black pepper to taste.
Instructions
- Saut the onions with the mushrooms and garlic in a little olive oil, add the stock to it, bring to a boil and simmer for 10-15 minutes on low heat. Add the spinach leaves, simmer for 2 more minutes, blend well together and keep aside. To prepare the pesto, make a thick paste of the chilli, spring onion, cashew nuts, orange juice and the rest of the olive oil by blending all well together. Add salt and pepper to taste. Dust the paneer with a little flour and turn in the batter. Fry in the vegetable oil until golden brown.
- Serve the soup in soup bowls. Garnish each soup serving with one piece of paneer and drizzle the chilli pesto on top.
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