Kale Broccoli Curried Broth with Paneer

Curry broth soup, you heard me right! Infusing a bit of ARVINDA'S CURRY MASALA into water to make a broth can give it depth and flavour.

To make this soup a complete meal, I added navy beans and paneer (Indian pressed cheese). It was the first time I added paneer in a soup and I was pleasantly surprised! Normally paneer is enrobed in a delicious curry sauce to give its texture a lot of flavour so I doubted its application in a soup. Surprisingly its texture is interesting enough to add some depth to an otherwise light and simple broth.

KALE BROCCOLI CURRIED BROTH with PANEER

Method of Preparation:

1) In a large pot, gently heat oil. Add onion and cook for a couple of minutes. Add ARVINDA'S CURRY MASALA and mix. Add broccoli and kale and cook for another couple of minutes.

2) Add vegetable stock. Simmer for 10 minutes. Add turmeric powder, navy beans, paneer, green onions and coriander. Serves 6-8.

Ingredients:
1 TBSP. olive oil
1 small onion, finely chopped
2 TBSP. ARVINDA'S CURRY MASALA
1/4 broccoli, cut into florets
1/2 CUP kale, chopped
10 CUPS vegetable stock
1 CUP navy beans, cooked
1/2 CUP paneer, cubed
1/4 TSP. turmeric powder
4 green onions, chopped
1/2 CUP coriander, chopped