Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo ~~~~
There’s a pretty good Indian restaurant just a few blocks from my apartment called Swagat. They make a spinach soup with chicken that I always order and it occurred to me that I could probably make it at home without too much difficulty. As I often do, I googled Palak Shorba and checked out a few of the recipes. The one that sounded best to me was by master chef Sanjeev Kapoor. His recipe is vegetarian, instead of the chicken soup I get at Swagat, and used lots of whole spices. I simplified the recipe but used a similar flavor profile. Traditionally Palak Shorba is finished with a bit of cream; but, since I’m dairy free, I use coconut cream instead. I make this recipe often. Frequently, I revert to the Swagat version by adding shredded cooked chicken and eating the soup as a main course.
Today I had lunch with my friend Larry at Swagat. I ordered the Chicken Palak Shorba and brought my own version of Palak Shorba to do a taste comparison. NO CONTEST…mine was much better. I was shocked and pleased…Larry agreed with me.