Spinach and Carrot Soup
by Tarla Dalal
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Spinach and carrot soup, a palak delicacy enriched with wheat germ to make up for the necessary vitamin a and e for healthy vision and glowing skin.
- Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till the onions turn translucent.
- Add the carrots and sauté on a medium flame for another 2 minutes.
- Add the spinach and 1 cup of water, mix well and cook on a medium flame 1 to 2 minutes.
- Add the milk, salt, pepper and wheat germ, mix well and cook on a medium flame another 4 to 5 minutes, while stirring occasionally. Keep aside to cool slightly.
- When cool, blend in a mixer to a smooth purée.
- Transfer the purée into a broad non-stick pan and bring to boil.
- Serve hot with bread sticks or croutons.
- Wheat germ is readily available at super markets, provision stores and also at chemist shops.
Nutrient values per serving
|Energy|| 143 kcal|
|Protein|| 6.2 gm|
|Carbohydrate|| 11.4 gm.|
|Fat|| 4.5 gm.|
|Vitamin A|| 1515.9 mcg|
|Vitamin E|| 1.4 mg|
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