Potato and Spinach Soup
						Vege Indian Cookbook.

	Ingredients - 
		6 potatoes (2 pounds)
		2 tablespoons butter
		1/2 tsp ground cardamon
		1 tsp ground coriander
		3 tablespoons shredded coconut
		1/2 lb spinach
		6 cups of vegetable stock
		2 cups of whole milk
		salt and pepper
		1/2 tbsp brown mustard seeds
		1/2 tablescpoon gratted lemon sezt
		paprika or cayenne powder for garnish

	Method -
		Peel and slice the potatoes thinly.
		Heat 1 tbsp of butter in large saucepan.
		Add cardamon, coriander, and coconut and fry until the mixture is fragrent.
		Add spinach and potatoes and cook for 2 minutes.
		Pour in stock and bring to the boil.
		Reduce heat and simmer for 25 minutes until potatoes are soft.
		Remove pan from stove and stir in milk.
		Puree soup and season with salt and pepper
	
		Roast mustard seeds, butter and lemon zest in remaining butter.
		Pour seasoning into soup and reheat gently.