Spinach soup…healthier and creamier without cream
Comfort foods are those usually < we have been eating since ages or rather date back to out childhood , family traditions.
< Ready within few minutes
< one pot meal or creating less mess in kitchen 
Varan-bhaat (daal and rice) ,dahi- butti (curd rice), rassam , khichdi, chakoli ( dal dhokli) are my family favourites .
How I learnt the recipe?
Some food lessons learnt from friends or other sources become so dear that they eventually count as your own family tradition. One such recipe is from one of my old neighbour and a dear friend Anjali who lives in other part of world currently. We are away but the food is keeping us as close as we can be.. I’ve undo’ed the recipe of spinach soup I used to make since I learnt her recipe. Few modifications here and there and it tastes the healthiest and tastiest spinach soup you will ever have.
More about this soup!
The soup can be made with fresh frozen spinach or fresh spinach leaves. I’ve used both ways and it makes no difference in taste. There is no use of any starch in this recipe ,the natural taste makers apart from spinach are veggies like onion, tomato, ginger and garlic. One can add or omit any of these according to the tastebuds.
To add cream or not?
This soup has its health benefits in form of these vegetables as well as the last minute addition which is milk. For most of the soup recipes , cream is poured in to thicken the soup and enhance the flavour but this recipe relies only on milk. Yes you heard it right, milk not only thickens the soup but gives it’s a nice light hue.
Last but most important:
And that’s not all! There’s a secret ingredient at the end and I promise it’s not unhealthy ! It adds to taste , helps in digestion as well as absorbing most of the nutrients of spinach!
This is NO OIL RECIPE.
It’s healthy, it’s good , it’s for those chilly days , its very easy! Why wait then? Let’s not discuss further.
The recipe starts with boiling spinach with onion, tomato, ginger garlic and carrot.
Churn boiled vegetables along with the water to a smooth mixture. Strain if you like doing so but believe me you will find only little fibre after straining .
Add in milk and boil again.
: Recipe Card :
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 260 gms of fresh spinach
- 1 medium carrot
- 1 small tomato
- 1/2 medium onion
- 1 inch piece of ginger
- 2-3 cloves of garlic
- 1/2 cup of milk more for creamier taste
- 1 tsp crushed black pepper
- juice of one lime
- Salt to taste
Ingredients
|
|
- In a pressure cooker or a saucepan boil together washed spinach, onion, tomato,carrot,ginger and garlic till cooked. Use around 1 1/2 cup water.
- When vegetables cool off, purée them with help of blender. Sieve and transfer to same saucepan .
- Adjust water for desired consistency of soup. Give it a boil and add milk. Switch off flame as soon as soup comes to another boil. Adjust salt and black pepper.
- Serve the soup in soup bowls with sprinkle of lime juice. Can be garnished with fried / crackling spinach or cream. Serve with croutons/garlic bread/ garlic knots or breadstick
GOOD TO KNOW:
For Instant Pot cooking: to start with drop in spinach, onion, carrot, tomato, ginger, garlic and sufficient water in cooking pot. close lid and keep on sealing position. put instant pot on soup mode for 7 minutes. wait for cool off with NPR (natural pressure release). ~10 minutes. open lid and use hand (immersion) blender to puree contents. Adjust water to desired consistency.Add in milk,salt and pepper. Close lid ,sealing position and put on manual mode for 2 minutes. soup is ready after NPR.Serve with dash of lime juice.
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