Rajma and Spinach Soup ( Soups and Salads Recipe )


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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.


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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.

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Rajma and Spinach Soup ( Soups and Salads Recipe ) recipe - How to make Rajma and Spinach Soup ( Soups and Salads Recipe )

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
Show me for servings

Ingredients
1/2 cup soaked and boiled rajma (kidney beans)
1 cup shredded spinach (palak)
1/2 tbsp oil
2 tbsp finely chopped onions
salt and to taste
1 tsp finely chopped garlic (lehsun)
1 1/2 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
2 tbsp tomato puree

For The Garnish
2 tbsp grated processed cheese
Method
    Method
  1. Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
  2. Add the spinach, salt and pepper and sauté on a medium flame for another 1 to 2 minutes.
  3. Add the garlic, oregano and dry red chilli flakes and sauté on a medium flame for 1 more minute.
  4. Add the rajma and 4 cups of water, mix well and bring it to boil (approx. 4 minutes).
  5. Lower the flame and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
  6. Add the tomato purée, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Serve hot garnished with cheese.

Rajma and Spinach Soup Video by Tarla Dalal


Nutrient values (Abbrv) per serving
Energy31 cal
Protein1.2 g
Carbohydrates3.3 g
Fiber0.6 g
Fat1.5 g
Cholesterol0 mg
Sodium6.8 mg

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