Quick Spinach Soup (know Your Green Leafy Vegetables)
by Tarla Dalal
Added to 18 cookbooks
This recipe has been viewed 17660 times
Spinach, by itself, is a multi-nutrient vegetable, making this a very desirable soup. You can use vegetable stock instead of water.
- Combine the spinach and 3 tbsp of water in a deep pan and cook on a medium flame for 5 to 7 minutes or till all the water evaporates, stirring once in between.
- Cool and blend in a mixer to a smooth purée. Keep aside.
- Heat the butter in a deep pan, add the onions and garlic and sauté on a medium flame till the onions turn translucent.
- Add the plain flour and sauté till the flour gets a coarse grainy texture.
- Add 1½ cups of milk and 2 cups of water to the mixture and cook on a medium flame till it thickens, while stirring continuously using a whisk.
- Add the spinach purée, salt and pepper, mix well and simmer for another 5 minutes.
- Serve hot garnished with ginger juliennes.
- If there is any water left after cooking spinach, do not throw it. Use the drained water along with water in the recipe.
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