About the recipe:
Shorba is a soup or stew popular in cuisines across the Middle east and Central Asia. It was traditionally prepared by simmering meat in water with salt and aromatic spices, but vegetarian versions have become popular as well. Generous amounts of blanched spinach (“saag”) and phytochemical-packed spices makes this a “souper”-healthy soup.
Yield: 12-1 cup servings
Preparation Time: 20 minutes
Cook Time: 30-35 minutes
3 tablespoons ghee (or coconut oil)
2 large white onions, chopped (about 3 cups)
4 large (or 8 medium) cloves of garlic, minced (1/4 cup)
¼ cup of minced fresh ginger (about 5 inches)
5 cups of organic low sodium chicken broth
2 tablespoons Garam Masala (see recipe for Teri’s Secret Garam Masala)
1 tablespoon turmeric
1/2 teaspoon sea salt
1- 28 oz canned diced organic tomatoes with juice
12 ounces Organic fresh baby spinach
1 can (13.5 oz) coconut milk
- Heat ghee or oil in a large Dutch oven or stock pot on medium heat. Add the onions, garlic, and ginger. Sauté for 7-10 minutes or until the onions are translucent and tender.
- Add the broth, garam masala, turmeric, salt, and tomatoes and bring to a boil. Reduce heat to low and cook until everything is tender.
- Add the spinach and cook until it just starts to wilt then turn off heat.