When you are a little under the weather, like I am right now, there aren’t too many things that you feel like eating. On top of that, you don’t really feel like cooking or ordering take out. This spinach soup is a perfect solution. It’s exceedingly simple, quick, nutritious and tasty. If you are a spinach-lover, you’ll really like this recipe. If you hate spinach, why make spinach soup? Ha ha!
It’s best to use fresh spinach, but frozen is fine too. I take the easy way out and buy pre-cleaned packaged spinach. It’s still advisable to rinse it once though, since spinach can be very gritty, like all leafy greens. The recipe below is completely to-taste and can hardly be called a ‘recipe’. So, here’s what you need.
- Garlic (I like a LOT of garlic in it)
- Cumin seeds
- Ghee/butter (or olive oil): I really prefer ghee or butter here.
- Black pepper (lots is nice, again)
- Heat a little ghee/butter. Then, add cumin seeds and let them sizzle.
- Add onion and garlic and lightly brown them.
- Add spinach, salt and black pepper. Cook for a minute or so.
- Then add some water and boil till the spinach is cooked. If you are using a pressure cooker, give it one whistle. Otherwise, cook for 5-7 minutes.
- Once boiled, allow it to cool a little and then, puree in a blender.
- You can also add red pepper flakes, green chillies and/or tomatoes to it.
- If you want a slightly creamier version, add milk or cream once the soup is pureed. Personally, I am not too fond of this though.
- One really interesting option, and one that I whole-heartedly recommend, is to add coconut milk. I first tried it when P was in NY. Basically, instead of boiling the spinach in plain water, use a mixture of coconut milk and water. It’s sooo good, really!