What could be better on a cold and dark November day than a delicious hot soup? Soup is one of the most traditional and popular dishes. Today, there are thousands of soup recipes from all over the world. In Germany, it is so popular that in just one year, around 100 bowls of soup are spooned out per person. So it is no wonder that soup has its own day. Today, November 19th, Soup Day is celebrated throughout Germany. The origin of this special day is unclear, but it certainly fits in with this time of year.
More flavor with the Tasty Maxi from Eatlery®!
You spoon the soup out of a soup bowl, hot and smelling delicious. Wouldn’t it be great if you could eat the spoon afterwards? Our Tasty Maxi goes perfectly with any delicious, creamy soup.
You can use our Tasty Maxi as a spoon to eat soup as usual and then eat it like a breadstick. This way you not only save yourself the washing up, but also delight your taste buds in a fine way.
Creamy Indian Spinach Soup (Palak Shorba) - Recipe
Palak Shorba or Spinach Shorba is comparable to a classic spinach soup refined with Indian spices. Palak Shorba is particularly popular in Central Asia and the Middle East. It is exactly what we need in the cold and dark winter season to do something good for our body and mind:
Ingredients:
- 1 large bunch of spinach
- 1 medium-sized, finely chopped onion
- 4-5 garlic cloves finely chopped
- 200g mushrooms cut into thin slices
- 500ml milk/ 500ml vegan milk
- 1 teaspoon cumin seeds
- Bay leaves
- 1-2 tablespoons butter
- 3 tablespoons olive oil
- 60g mint leaves
- 1 green chili, finely chopped
- 30g ginger
- 1 tablespoon wheat flour
- ½ teaspoon sugar
- Salt to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 2 tablespoons fresh cream (optional)
Preparation:
- Wash the spinach leaves and remove the stalks, chop roughly and set aside. Blanch the whole bunch of spinach for 2 minutes. Immediately immerse in ice-cold water.
- Place the blanched spinach, ginger and mint leaves in a blender and grind to a fine paste.
- Heat 2 tablespoons of oil in a pan and add the thinly sliced mushrooms, fry until they are slightly crispy and then set aside.
- In the same pan, heat butter and 1 tablespoon olive oil. Add cumin seeds, finely chopped garlic and finely chopped green chillies.
- Add the chopped onion and sauté for a few minutes until translucent. Add wheat flour and fry until it has a sandy consistency.
- Add milk and stir constantly with a whisk to avoid lumps.
- Add salt and pepper, sugar and bay leaf and cook until the soup thickens.
- Add spinach puree and stir with a whisk, let it cook for 2-3 minutes.
- Add fresh cream and mix well (this step is optional).
- Garnish with some more cream (optional), fried mushrooms and chili flakes and serve hot.
And voilá, the soup is ready.
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It’s worth pre-ordering!
To mark the launch, you can now pre-order our limited edition Tasty Maxis in a sweet and salty version for 2022. Click HERE for more information about the edible spoon.
We would be happy to send you a sample package and a non-binding offer. Use the contact form and write us a message. We look forward to hearing from you!
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