Rajma and Spinach Soup ( Soups and Salads Recipe )
by Tarla Dalal
Added to 78 cookbooks
This recipe has been viewed 28408 times
Succulent and subtle, this delicately flavoured soup is made from an unusual combination, that of rajma and spinach. So health-wise you have a protein-enriched meal.
The pairing of flavours is sure to be a hit with your friends and family. Enjoy it as a good beginning to your meal and add some grated cheese for appeal and to add richness to the soup.
- Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the spinach, salt and pepper and sauté on a medium flame for another 1 to 2 minutes.
- Add the garlic, oregano and dry red chilli flakes and sauté on a medium flame for 1 more minute.
- Add the rajma and 4 cups of water, mix well and bring it to boil (approx. 4 minutes).
- Lower the flame and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
- Add the tomato purée, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot garnished with cheese.
Nutrient values (Abbrv) per serving
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