SPINACH SOUP

The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night.

PREPARATION TIME : 10 min. 
TOTAL TIME              : 20 min. 
CALORIES                 : 203

 

INGREDIENTS :

 

• Spinach puree 1 cup

• Olive oil 2-3 tablespoons

• Onion finely chopped 1 medium

• Potato boiled and peeled 1 medium

• Salt to taste

• Black pepper powder to cook

• Walnuts toasted 8-10

• Milk 1 cup

METHOD :

1. Heat oil in a non-stick pan. Add onion and sauté till light brown.

2. Dice potato. Add spinach puree to the onion in the pan and mix well. Add salt, black pepper powder and ¾ cup water. Mix well and cook for 2-3 minutes or till it comes to a boil.

3. Pour spinach mixture into a blender jar, add potato and 5-6 walnuts. Blend well.Add ½ cup milk and blend till smooth. Transfer soup into a deep non-stick pan on heat. Add remaining milk and mix. Adjust seasoning, mix and cook for 2-3 minutes.

4. Chop remaining walnuts. Pour the soup into a serving bowl, garnish with chopped walnuts and serve piping hot.