Creamy Spinach Soup with Paneer Croutons

• 2 Tbs. butter, divided
• 1 small onion, chopped (1 cup)
• 1 Tbs. thinly sliced fresh ginger
• 2 cloves garlic, peeled and thinly sliced
• 2 tsp. curry powder
• 1/2 tsp. black mustard seeds
• 1/2 tsp. ground turmeric
• 1 cup frozen shredded hash browns, thawed
• 3 23 cups low-sodium vegetable broth
• 1 1-lb. pkg. frozen spinach
• 4 oz. paneer cheese, cubed (1 cup)

1. Heat 1 Tbs.
2. butter in pot over medium heat.
3. Add onion, and cook 3 minutes.
4. Stir in ginger, garlic, curry powder, mustard seeds, and turmeric.
5. Cook 1 minute.
6. Add hash browns and broth, and bring to a simmer.
7. Cover, reduce heat to medium-low, and simmer 7 minutes.
8. Stir in spinach, and cook 2 minutes more, or until wilted.
9. Puree with immersion blender until smooth.
10. Heat remaining 1 Tbs.
11. butter in nonstick skillet over medium heat.
12. Add paneer cubes, and cook 5 to 7 minutes, or until golden brown, turning occasionally.
13. Spoon paneer over soup, and serve hot.

butter, onion, ginger, garlic, curry powder, black mustard seeds, ground turmeric, hash browns, vegetable broth, frozen spinach, paneer cheese

Taken from www.vegetariantimes.com/recipe/creamy-spinach-soup-with-paneer-croutons/ (may not work)