Is this recipe suitable for induction?

[seleta]

Fresh Spinach Curry Soup

2 tablespoons butter or olive oil
2 tablespoons minced shallots
1 small leek, thinly sliced
1 pound baby spinach
4 cups vegetable stock
1/2 cup heavy (whipping) cream or Silk soy creamer will work
1 teaspoon curry powder (I use hot curry powder)
1 tablespoon fresh lemon juice
salt, to taste
freshly ground pepper, to taste

[Mirya]

Originally Posted by seleta

Fresh Spinach Curry Soup

2 tablespoons butter or olive oil
2 tablespoons minced shallots
1 small leek, thinly sliced
1 pound baby spinach
4 cups vegetable stock
1/2 cup heavy (whipping) cream or Silk soy creamer will work
1 teaspoon curry powder (I use hot curry powder)
1 tablespoon fresh lemon juice
salt, to taste
freshly ground pepper, to taste

I am assuming this will be portioned out? It looks like something suitable but I would add some meat and a bit more fats.

[SunnySmile501]

Depends on the vegetable stock. If it does not contain carrots, beets or other root veggies, it would be fine.

The silk soy creamer shouldn't be used, but heavy cream is fine. You will have to keep portions in line because of the limits on cream and leeks, shallots and spinach being on the "other" list of veggies (1 cup measured raw per day).

It sounds delicious! I might have to cook me up a pot of that. I would probably use chicken stock (cooked with onion & celery) instead of vegetable stock.

[seleta]

I used chicken stock. Substituted onions for the shallots and leeks.

It tasted better with more curry and a handful of parmesan.

[SunnySmile501]

Originally Posted by seleta

I used chicken stock. Substituted onions for the shallots and leeks.

It tasted better with more curry and a handful of parmesan.

Your substitutions and additions sound really good. You've got me craving it, now!

[JulieB]

That sounds really good (I just "stole" your recipe for my file)

[Elizellen]

I shall steal that recipe too when I get home tonight

You could keep down the carb count by using spring onions (green onions?) instead of the ordinary ones, or even use chopped chives for that oniony taste with even less carbs.

[seleta]

Thanks, everyone! This is a very nice community. I used this recipe as an reason to buy myself a new food processor. Here's the entire recipe:


Fresh Spinach Curry Soup

2 tablespoons butter or olive oil
2 tablespoons minced shallots
1 small leek, thinly sliced
1 pound baby spinach
4 cups vegetable stock (Chicken)
1/2 cup heavy (whipping) cream
1 teaspoon curry powder (I use hot curry powder)
1 tablespoon fresh lemon juice
salt, to taste
freshly ground pepper, to taste

Heat the butter in a large pan over medium heat. Add the shallots and leeks and
cook, stirring frequently, until soft, 5 to 10 minutes.
Turn the heat to high and add the spinach and stock to the pan. Cook until the
spinach completely wilts and is tender, about 5 minutes.
Puree the soup in batches in a blender or food processor. Return puree to the
pan and add the cream and curry powder. Gently reheat the soup, but do not
allow it to boil. Stir in the lemon juice and season to taste with salt and
pepper. Serves 4.

I added more curry and a handful of parmesan cheese. Mmmm.