Spinach and Mint Soup
by Tarla Dalal
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Added to 150 cookbooks
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Soup, with a lovely taste and consistency. This soup is brimful of the goodness of spinach and spring onion greens, not to forget a dash of coriander and mint. The nutmeg and black pepper not only spike up the flavour, they also bring in their healing properties—making this a true herbal delight.
- Combine the spinach, mint leaves, coriander, spring onion greens and 4 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes. Drain well.
- Refresh using cold water, drain completely and blend in a mixer to a smooth thick purée. Keep aside.
- Heat the butter in a deep non-stick pan, add the plain flour and cook on a slow flame for 1 minute, while stirring continuously.
- Add the spinach purée, 2 cups of water, nutmeg powder, pepper powder, fresh cream and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Serve immediately garnished with fresh cream.
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