Spinach Soup

Looking for a healthy and delicious lunch recipe to keep you feeling great throughout the winter holidays? Look no further than this vibrant green spinach soup with fresh ginger! Not only is it low in calories, but it's also a great way to include more greens in your diet.

This nutritious soup is not only delicious but also simple and easy to make. And if you're looking to take your soup game to the next level, here are a few suggestions to help you do just that:

1. For blanching spinach, bring a large pot of water to a boil over high heat. Put ice cubes and water in another large bowl and keep it aside. Then add the washed spinach leaves to the boiling water and allow them to boil for 1 minute or until they turn a bright green color. Remove the leaves using a slotted spoon or strainer and place them in the ice water for a few minutes or until they are no longer warm. Finally, squeeze the spinach with your hands to remove excess water.
2. Blend the spinach and soup mixture until smooth.
3. Add cream and mix well, then season with salt and pepper to taste.

So why not give this delicious spinach soup a try and let us know what you think? We're sure you'll love its vibrant green color, fresh ginger flavor, and nutritious goodness! Don't forget to share your comments and recipe creations with us in the comments section below.

You may also like Beetroot Soup, Broccoli Soup, Pumpkin Soup, Carrot Soup, Sweet Corn Chicken Soup and Chicken Talumein Soup.

Spinach Soup 2017-11-29 04:49:25

Spinach Soup

Serves 3
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30

Ingredients

• 1/2 lb (250g) Spinach Leaves
• 125g, peeled and chopped Potato
• 1 inch, grated Ginger
• 1/2 medium sized, diced White Onion
• 1 tbsp Olive Oil
• 500 ml Vegetable Stock
• 2 tbsp Cream

Instructions

• Blanch the spinach.
• Heat oil in a large sauce pan over medium heat.
• When the oil heats, add ginger and onion, stir fry until the onion has softened.
• Then add chopped potatoes, cook, stirring continuously for 2 mins. until the potatoes are softened.
• Further, pour stock, cover and bring it to boil then reduce to the simmer for 10 mins or until the potatoes have cooked through.
• Then place the blanched spinach and the soup in a blender in batches, blend until smooth.
• Return to the pan over low heat, stirring, cook for 3 to 5 mins or until heated.
• Finally, add cream and mix well and season it with salt and pepper.

By Santhi Therese
The Indian Claypot