Spinach Soup


I am actually surprised that I could do over 15 soups before I came to spinach. Spinach is an integral part of many mixed veg soups which I have been postponing because I never went to the store in time to get fresh spinach. In the evenings, they would look so worn out and sad, that I would postpone my purchase for the next day and on it would go. Finally I bought some fresh spinach today and set out to fulfill the near certain mandatory soup in a soup marathon.

I was anemic for a brief period during my teenage. But my over cautious mom fed me so much spinach that dad teased me about having green blood. Then when I finally got my ‘over the minimum limit’ hemoglobin report, I rebelled and stopped eating spinach for a long time. Most of my spinach consumption was soup and hence this post is for my mother who takes all the credit for me never being anemic again.

Serves 2

Recipe adapted from here.


Spinach                                 1 bunch

Olive oil                                 1 tbsp

Onion, large                         1

Garlic cloves                        2-3

Gram flour                           1 tbsp

Water                                    2 cups

Cumin seeds, roasted       1 tsp

Salt & Pepper

Fresh cream (optional)   to garnish



  • Remove the stems, wash the spinach leaves thoroughly and chop them
  • Heat oil. Chop and add the garlic and onion and saute till onion becomes translucent
  • Add the spinach leaves, salt and pepper. Saute for a minute
  • Add water and let it come to a boil
  • Simmer for 5 minutes
  • Take off the heat, add cumin seeds and let it cool
  • Once sufficiently cooled, blend the mixture to a smooth puree
  • Return it to the pan and simmer for 3-4 minutes
  • Take off the heat and garnish with cream
  • Serve hot
  • Enjoy!



This is my post for the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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