Spinach and Paneer Soup
by Tarla Dalal
Added to 106 cookbooks
This recipe has been viewed 22736 times
Onions and black pepper add a wonderful flavour to this spinach based soup while paneer gives a rich texture. Generally, mild flavours are preferred during the first trimester, but if you yearn for – and can comfortably handle – a little more spice, add one or two cloves of garlic or a quarter or a teaspoon of mixed herbs to pep up this nutritious soup.
Spinach is rich in folic acid, Iron and Fiber and Paneer in Protein, Calcium and energy, so whether you like it soft or perky, the Spinach and Paneer Soup is a must-have!
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the spinach and sauté on a medium flame for 2 minutes.
- Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth using 1½ cups of water.
- Transfer the mixture back into the same non-stick pan, add the paneer, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Energy|| 90 kcal|
|Protein|| 3.6 gm|
|Carbohydrate|| 8.3 gm|
|Fat|| 4.7 gm|
|Fibre|| 1.2 gm|
|Vitamin A|| 2441.0 mcg|
|Vitamin C|| 14.3 mg|
|Calcium|| 130.0 mg|
|Iron|| 0.6 mg|
|Folic Acid|| 53.3 mcg|
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