Spanich And Vegetable Soup Recipe
Spanich is a healthy vegetable to boost the immune system. This spanich and vegetable soup is a good starter to cook in home.
Ingredients
- 2 bunches fresh Palak/Spinach
- 1 cup roasted vegetables of your choice and (mushroom optional)
- 1 medium Onion, thinly sliced
- ¾ inch Ginger, peeled
- 1-2 Green Chilies, slit thin
- 1 teaspoon sugar
- 1 inch Cinnamon
- 2 pieces cloves
- 2-3 tbsp lime or lemon juice
- little salt and pepper to taste
- 1 tbsp oil or butter
For White Sauce
- 1 cup milk (at room temperature)
- 1 tbsp Maida/All Purpose Flour
- 1 tbsp butter
For Garnish
- 300 ml fresh cream
- few pieces Croutons
Instructions
Preparing White Sauce
- Heat a pan and add butter to it. When butter is melted, add Maida/all-purpose flour.
- Stir this Maida on medium to low heat till it changes its shade from white to very light golden, about 1-2 minute.
- It is important that the raw taste of Maida disappears and hence stir it on a low to medium heat without burning it.
- Remove pan from fire and mix in milk. Give it a good stir with the help of a small whisk and bring the pan back into hob.
- Keep stirring continuously till the sauce starts to thicken, about 3-4 minutes. Make sure that the sauce is lump free.
- Switch off the gas and keep this White Sauce aside till needed
METHOD
- Wash and rinse the spinach and keep aside till needed.
- Heat a tablespoon of oil/butter in a pressure cooker and add thinly sliced onions.
- Sauté for a minute or two till it turns translucent.
- Mix in slit green chilies, cloves and cinnamon and stir for few seconds.
- Now add washed spinach leaves and sugar and stir till leaves start to wilt, about 2 minutes.
- Add 4 cups water and whole ginger and mix them well.
- Cover the lid of pressure cooker and place its weight.
- Reduce the heat to medium and cook for 1 whistle, about 7-10 mins. Let the pressure release completely before you open the lid.
- Discard ginger, green chilies and whole spices from cooked spinach.
- Drain water from cooked spinach and reserve it for later.
- Transfer cooked spinach into a blender or mixer jar and let it cool slightly. Blend this spinach to smooth puree adding little reserved water at time.
- Transfer cooked spinach into a blender or mixer jar and let it cool slightly. Blend this spinach to smooth puree adding lit- tle reserved water at time.
- Transfer this spinach puree along with reserved water to a pan and cook on medium flame for 2-3 minutes.
- Once the soup comes to gentle boil, add white sauce and vegetables and mix well.
- Mix in salt and pepper to taste and continue to cook soup on medium flame till it starts to thicken, about 4-5 minutes.
- Transfer to bowl and drizzle some fresh cream on top and add few bread croutons and serve hot with any bread or salad of your choice.
- Your Spinach and Vegetable Soup is ready to be served.