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Palak soup
This soup has a brilliant green color because half of the fresh spinach is reserved and blended into the soup after cooking. It's a great trick that also helps retain all of the nutrients found in fresh spinach. This recipe is also very versatile.
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Preparation
10mins
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Cooking Time
10mins
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Serving
3/4
Ingredients:
- Uptown fresh 2-3 bundle of spinach roughly chopped
- 1 medium onion finely chopped
- 6-8 black peppercorns
- 1-2 Bay leaves
- 5 garlic cloves chopped
- Salt
- 3 cups Vegetable stock or water
- 1 cup Skimmed milk
- A pinch of white pepper powder
- 1 tbsp oil
Directions:
- Heat 1 tbsp oil in a deep non-stick pan. Add the chopped garlic. Sauté it for a few seconds.
- Add the bay leaves, the chopped onions and the black peppercorns. Let it cook for some time, till the onions get a little brown.
- Add the roughly chopped spinach and some salt as per taste. Let it cook for 2-3 minutes.
- Now, add the vegetable stock/ water. Let it come to a simmer. Turn the gas off, remove the bay leaves and let it cool.
- Now, strain the water and blend the spinach till smooth. Add some strained water and blend again.
- Mix the blended spinach with the remaining strained water in the non-stick pan and let it simmer for a minute.
- Add the milk and stir well to mix.Bring it to a boil.
- Lastly, just add a little pinch of white pepper powder.
- Your healthy spinach soup is ready to serve.
