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.
Recipe adapted from here.
WHAT WE NEED
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
WHAT TO DO
- 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