Spinach and Paneer Soup
by Tarla Dalal
Added to 110 cookbooks
This recipe has been viewed 39680 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 (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.