Spinach soup can be delicious if made with the right ingredients. Yup, you read it right! It doesn’t need to be a bitterly bland food. Rather, it can be converted into a bowl-licking treat.
I never really liked spinach soup (because I always associated it having it when unwell) until I tried this version of making it.
This recipe always yields a fool-proof delicious result, laden with the goodness of iron and all the other nutrients that a humble bunch of spinach can provide.
So the next time a flash of green catches your eye at the grocers, go ahead and get the spinach for this soup-erlicious treat.
[Partially adapted from: Veg recipes of India]
- Spinach: 2 cups, washed and chopped
- Red onion: ¼ cup, chopped
- Tomato: 1/2 small, chopped
- Garlic: 1 clove, crushed and minced
- Gram flour: 1 tbsp
- Cumin powder: ¼ tsp
- Bay leaf: 1, small
- Water: 2 cups
- Olive oil: 1 tbsp
- Labneh (or greek yoghurt): 1/8 cup
- Black pepper powder: 1 tbsp (adjust as per taste preference)
- Salt: To taste
- Heat oil on medium-low flame, add the bay leaf and let the spice infuse with the oil for a few seconds
- Add garlic and sauté till it is light brown and fragrant. Ensure that it does not burn
- Add onions and tomatoes and cook till they soften
- Toss in the chopped spinach and stir to evenly distribute it with garlic and onion
- Season with salt and pepper
- Add gram flour and mix well for even distribution
- Stir in 2 cups of water, give a quick mix and bring the mixture to boil
- Once it starts boiling, reduce flame and simmer for 3-4 minutes for the flavours to strengthen further
- Add cumin powder and mix
- Switch off flame and let the mixture cool to a reasonable heat
- Remove the bay leaf, and add the labneh (or greek yoghurt)
- Blitz the mixture into a satin smooth liquid
- Adjust the seasoning as needed
- Reheat the solution for an additional 2-3 minute and serve piping hot with some good crusty rustic bread
Note: You can add some water after blending the mixture if the solution is too thick