This spinach soup tastes absolutely delicious with a dash of ginger, garlic, tomato and potato for a full bodied texture!
Ginger is highly regarded as an appetiser and a digestive agent in addition to its taste and flavour!!
Spinach is best consumed fresh although frozen spinach is also available in the local super markets.
The nutrients of the fresh spinach can be best preserved if the spinach is cooked as soon as it is purchased or picked fresh.
It should not be tucked away in the fridge for a few days as most of the nutritional value will be lost.
Spinach with some water added to it in a pan, cooks in minutes directly on a stove.
It is an excellent source of vitamin A, vitamin B2, B6, vitamin C, vitamin K, magnesium, folate, manganese, iron, calcium, potassium, and is a very good source of protein
Leafy vegetables like spinach may keep your brain active even as you age!!
Ingredients for 8-10 serves
1 Large Bunch of English Spinach (Palak)
1 Small Onion (chopped into quarters)
1 Medium Sized Tomato (chopped into quarters)
1 Tbs Fresh Ginger (chopped)
1-2 Green chillies (chopped)
1 Medium Sized Potato – (Optional) – (Peeled and Chopped into quarters)
My preference is to use potato for texture and flavour
¼ Cup Milk
1 Pod Chopped Garlic (Optional)
1-2 Tbs Butter or Margarine
3-4 Cups Water
Spinach Soup
Preparation
Chop the spinach fine, steam for 5 minutes – set aside
Pressure cook or microwave the peeled and chopped potatoes until soft and keep aside
Heat the margarine or butter in a pan.
When it melts, slide in the onion, tomato, chillies, ginger and garlic
Sauté it on a medium flame for about 2-3 minutes
Fold in the cooked spinach and potato
Cool and blend it into a soft mixture with water
Heat the milk in a large pot and pour in the above blended soup mix
You may add more water if necessary to get it to a semi liquid consistency.
Place it on the stove for 5-6 minutes on medium flame
The soup is ready to be served!!
Garnish individual serves with freshly ground pepper and a few drops of fresh cream (optional)!
Note: Blend the soup mix into a smooth paste and add enough water to make it into “soup” consistency!!
If it is not smooth enough, ensure that you put it through a sieve to avoid lumps or any grainy unground soup mix!!!