
Cream Of Spinach Soup Recipe

20min

4-5 servings

12 mins
Cream Of Spinach Soup
INGREDIENTS
1 BIG BOWL CLEAN AND TORN SPINACH
1 TSP SALT
2 TSP GHEE
1 TSP CUMIN SEEDS
1 PINCH HEENG
2 TBSP CHOPPED GARLIC
1 TSP GINGER
1 TSP CHOPPED GREEN CHILLIES
1 TSP SALT
½ TSP GARAM MASALA
¼ CUP CREAM
METHOD
BOIL WATER IN A BIG POT AND ADD SALT
KEEP ICED COLD WATER IN A BOWL HANDY,
BLANCH THE SPINACH IN HOT WATER FOR 40 SECONDS AND SHOCK THE SPINACH UNDER ICED COLD WATER TO STOP RESIDUAL COOKING COMPLETELY.
SQUEEZE THE SPINACH COMPLETELY AND PUREE THE SPINACH TO A SMOOTH PASTE.
HEAT GHEE IN A PAN AND GIVE A TADKA OF JEERA , HEENG AND CHOPPED GARLIC TO COOK GARLIC TO A GOLDEN BROWN COLOR.
RESERVE ½ BATCH OF TADKA FOR FINAL USE
IN A PAN ADD CHOPPED GINGER AND GREEN CHILI AND COOK FURTHER FOR FEW MINUTES.
ADD LITTLE WATER TO CONTROL TEMPERATURE OF PAN AND ADD SPINACH
ADD MORE WATER TO ADJUST SOUPY CONSISTENCY OF REQUIRED
SIMMER THE SOUP FOR 8-10 MIN
FINISH TO SOUP WITH CREAM AND GARAM MASALA
POUR THE SOUP IN SERVING BOWL AND GARNISH THE SOUP WITH REMAINING GARLIC TADKA AND CREAM.