Spinach Soup

Ingredients

• 2 cups chopped spinach (palak)
• ¼ cup chopped onions
• ¼ teaspoon chopped garlic or 2 to 3 small to medium-sized garlic cloves
• 1 tablespoon gram flour or chickpea flour – swap with cornmeal or all-purpose flour
• ¼ teaspoon ground cumin (cumin powder)
• 1 bay leaf – small sized, swap with tej patta (Indian bay leaf)
• 2 cups water or vegetable stock
• 1 or 1.5 tablespoons olive oil or butter
• ¼ teaspoon ground black pepper or add as required
• salt as required
• 2 to 3 tablespoons coconut cream for topping, optional
• 2 to 3 pinches of crushed black pepper – optional

Instructions 

Preparation

1. First rinse the spinach leaves very well in water a few times. Then drain all the water.
2. Chop the spinach leaves and keep aside. If the stems are tender, you can use these too.

Sautéing And Cooking Spinach Soup Mixture

1. Heat oil in a sauce pan. Add the bay leaf or tej patta and sauté for 2 to 3 seconds on low heat.
2. Now add the chopped garlic and sauté till the garlic is light browned or browned. Don’t burn the garlic.
3. Sauté the garlic on a low heat. Add chopped onions and sauté till the onions are softened.
4. Add the chopped spinach. Stir and season with black pepper and salt.
5. Now add the besan or gram flour. Mix well.
6. Pour 2 cups water and mix again.
7. Bring the mixture to a boil and then simmer for 3 to 4 minutes.
8. Add ground cumin and stir well.
9. Switch off the heat and let the soup mixture cool a bit.

Making Spinach Soup

1. When the soup mixture’s heat has reduced or has become warm, first remove the bay leaf or tej patta and discard it.
2. Then blend with a hand blender or in a blender until fine and smooth. 
3. Check the seasonings and add some more salt or pepper if required.
4. If the soup looks thick, then add about ¼ cup water and stir.
5. Keep the well blended soup back on the stove for simmering for 2 to 3 minutes.
6. Serve spinach soup hot sprinkled with some freshly crushed black pepper and coconut cream.