Panela and Spinach soup

Panela and Spinach soup

In 40 minutes you can have this fantastic vegetarian tomato based panela and spinach soup.

Spinach and Panela Soup

Recipe by Jim StubbsCourse: AppetizersCuisine: Mexican
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal

A delicious vegetarian soup with Panela cheese and spinach which is quick and easy to make.

Ingredients

  • 150g white onion (roughly 1 small onion) roughly chopped

  • 3 cloves of garlic peeled

  • 600g of tomatoes roughly chopped

  • 2 1/2 tablespoons of vegetable oil

  • 1 teaspoon of salt (or more to taste)

  • 1/2 teaspoon of freshly ground black pepper

  • 1 pinch of ground cumin

  • 200g fresh baby spinach leaves with the stalks removed

  • 500g panela cheese cut into 1cm cubes

Directions

  • Place the onion, garlic, and tomatoes into a blender and blend at high speed until you have a smooth sauce.
  • Strain the sauce through a fine sieve into a saucepan
  • Add the vegetable oil, salt, pepper and cumin to the saucepan.
  • Add the spinach to the saucepan, tearing any larger leaves in half.
  • Bring sauce to a boil and simmer for ten minutes, stirring frequently.
  • Add the panela to the soup, and continue to simmer for 5 minutes.

Notes

  • Paneer can be substituted for the panela with very similar results.
  • If you cant get baby spinach, use normal spinach but tear the leaves into smaller pieces

I was amazed how quick and easy this was to make. The flavors were fantastic and it made a great lunch for us with very little fuss.

I used a Corvadonga panela cheese, which was excellent in this dish, but you could easily replace it with paneer, or possibly even tofu.

panela and spinach soup

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