Spinach Soup

Delight in creamy Spinach Soup-delicious, healthy, and gluten-free. Experience a nutritious blend of spinach, creaminess, and warmth in every spoon.

Recipe Source Link:https://www.mygingergarlickitchen.com/spinach-soup/

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RECIPE INGREDIENTS

» For Spinach Soup

• 300 grams spinach
• 1 medium-sized onion, roughly chopped
• 1 mild green chilli, roughly chopped
• 2 tablespoons minced ginger and garlic
• 1 tablespoon olive oil
• 7-8 cashews
• 1 tablespoon butter
• 2 tablespoons flour
• Salt to taste
• Black pepper powder, to taste
• 1 cup water
• 2 cups chilled milk (add in batches)
• Freshly crushed black pepper powder, a pinch
• 1/2 teaspoon sugar/honey
• 1-2 teaspoons lemon juice
• 2-3 tablespoons fresh cream

» To garnish

• Fresh cream
• Red chilli flakes
• Almond flakes
• Mint/parsley sprigs

» For serving

• Garlic bread/cheese bunch

RECIPE INSTRUCTIONS

» For making Spinach Soup

1. Add 1 tablespoon olive oil to a pan on medium heat. Once hot, add onions and minced ginger-garlic and mix well. Sauté for 2 more minutes or until fragrant. After that, cashews and add green chili and cashews and sauté for a minute. Add spinach leaves and mix well. Sauté until the spinach wilts.
2. Once done, transfer it to a bowl and let it cool. Once cooled, add it to a blender jar along with some water and blend until smooth. Heat the same pan over medium heat. Melt butter/olive oil in it. Once melted, turn the heat to low and add all-purpose or wheat flour. Stir & cook the flour for 2-3 minutes on medium low heat. Then add milk gradually in batches while stirring well to avoid the formation of any lumps, stir & cook on medium flame for a few minutes.
3. Add salt, and freshly crushed black pepper powder and stir well. Taste & adjust the seasoning as per your taste. Pour in the puree directly or through a sieve and mix everything well. Let it simmer 3-4 minutes. Let the flavors of the spices get infused with the sauce. At this point, you can adjust the consistency of soup by adding hot water to reach the desired consistency. Add cream, and mix well. Let it boil for 2 minutes on medium heat while stirring occasionally.
4. Now, add sugar/honey & mix well. Also, add some lemon juice, stir well for a minute and turn off the heat. Pour the piping hot soup into a serving bowl. Drizzle with some fresh cream. Garnish with almond flakes, some red chilli flakes, and a mint sprig. Serve it hot with crusty or garlic bread.

RECIPE NOTES

1. I have simply blended the soup using a high-quality hand blender to give this soup a silky-smooth finish. You can also use a mixer jar or a food processor for blending.
2. For a more enhanced garlic-ky flavor, you can top the soup with burnt garlic and some crispy brista. They would give this soup an added depth of taste.
3. Feel free to adjust the thickness of this soup by adding plain water or vegetable stock.
4. I have garnished this soup with fresh cream, almond flakes, red pepper flakes, and mint sprig. Feel free to get creative and garnish the soup the way you like it.