On a dark and gloomy night when it is raining cats and dogs, a comfort food is therapeutic specially if it is in the form of a soup. This desi style soup is a healthy option with all its vitamins and goodness and perfect for a rainy evening.
Steam the spinach in a microwave steamer for 2 minutes and immerse in ice code water immediately to retain the color. Drain and blend to a smooth puree in a mixer. Keep aside.
Heat the butter in a pan. Add the chopped onions, green chilli and half of chopped garlic and saute for 5 minutes.
Add the potatoes, bay leaf and black pepper nd mix well. Continue cooking for 5 minutes.
Add three cups of water and cook covered till the potatoes are tender. Remove and strain reserving the liquid and the potato mixture. Let it cool for 10 minutes. Blend the potatoes in a blender with a splash of reserve liquid. Then mix it with the spinach puree and return to the pan with all the reserved liquid.Let it simmer for 2-3 minutes. Adjust the salt.
Heat the oil in a pan, add the cumin seeds and remaining sliced garlic and saute for 10-15 seconds.
Pour it over the soup and serve immediately.
Ingredients
- Spinach - a bunch, washed
- Butter - 1 tbsp
- Onion - 1, chopped
- Green chilli - 1, chopped
- Garlic - 1 tbsp, cliced
- Potato - 1, small, peeled and cut into cubes
- Bay leaf - 1
- Black pepper 2-3
- Salt
- oil - 1 tsp
- Cumin seeds - 1 tsp
Steam the spinach in a microwave steamer for 2 minutes and immerse in ice code water immediately to retain the color. Drain and blend to a smooth puree in a mixer. Keep aside.
Heat the butter in a pan. Add the chopped onions, green chilli and half of chopped garlic and saute for 5 minutes.
Add the potatoes, bay leaf and black pepper nd mix well. Continue cooking for 5 minutes.
Add three cups of water and cook covered till the potatoes are tender. Remove and strain reserving the liquid and the potato mixture. Let it cool for 10 minutes. Blend the potatoes in a blender with a splash of reserve liquid. Then mix it with the spinach puree and return to the pan with all the reserved liquid.Let it simmer for 2-3 minutes. Adjust the salt.
Heat the oil in a pan, add the cumin seeds and remaining sliced garlic and saute for 10-15 seconds.
Pour it over the soup and serve immediately.
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