Friday 21 October 2016
Spinach Soup
Ingredients 1.5 to 2 cups spinach (palak), chopped ¼ cup onions, chopped 2-3 garlic (lahsun), finely chopped 1 tablespoon gram flour (besan) ¼ teaspoon cumin powder (jeera powder) 1 tej patta (indian bay leaf) - small size 2 cups water 1 or 1.5 tablespoon olive oil or butter cream for topping (optional) some freshly crushed black pepper or grated cheese or paneer/cottage cheese or cream for garnishing - optional salt as required pepper as required Instructions first rinse the spinach/palak leaves very well in water. then chop them and keep aside. heat oil or butter in a sauce pan. add the bay leaf and fry for 2-3 seconds now add the chopped garlic and fry till the garlic is light browned or browned. don't burn the garlic. fry the garlic on a low flame. add chopped onions and saute till the onions are softened. add the chopped palak/spinach. stir and season with black pepper and salt. now add the besan or gram flour. stir well and pour 2 cups water. bring the mixture to a boil and then simmer for 3-4 minutes. add cumin powder and stir well. switch off the fire and let the soup mixture cool. when the mixture's heat has reduced or has become warm, then blend with a hand blender or in a mixer till smooth. remove the bay leaf/tej patta while blending. check the seasoning and add some more salt or pepper if required. if the palak soup looks thick, then add 1/4 or 1/2 cup water and stir. keep the well blended palak soup back on the stove for simmering for 2-3 minutes. serve palak soup hot sprinkled with some freshly crushed black pepper or grated paneer, cheese or topped with some cream.
Ingredients 1.5 to 2 cups spinach (palak), chopped ¼ cup onions, chopped 2-3 garlic (lahsun), finely chopped 1 tablespoon gram flour (besan) ¼ teaspoon cumin powder (jeera powder) 1 tej patta (indian bay leaf) - small size 2 cups water 1 or 1.5 tablespoon olive oil or butter cream for topping (optional) some freshly crushed black pepper or grated cheese or paneer/cottage cheese or cream for garnishing - optional salt as required pepper as required Instructions first rinse the spinach/palak leaves very well in water. then chop them and keep aside. heat oil or butter in a sauce pan. add the bay leaf and fry for 2-3 seconds now add the chopped garlic and fry till the garlic is light browned or browned. don't burn the garlic. fry the garlic on a low flame. add chopped onions and saute till the onions are softened. add the chopped palak/spinach. stir and season with black pepper and salt. now add the besan or gram flour. stir well and pour 2 cups water. bring the mixture to a boil and then simmer for 3-4 minutes. add cumin powder and stir well. switch off the fire and let the soup mixture cool. when the mixture's heat has reduced or has become warm, then blend with a hand blender or in a mixer till smooth. remove the bay leaf/tej patta while blending. check the seasoning and add some more salt or pepper if required. if the palak soup looks thick, then add 1/4 or 1/2 cup water and stir. keep the well blended palak soup back on the stove for simmering for 2-3 minutes. serve palak soup hot sprinkled with some freshly crushed black pepper or grated paneer, cheese or topped with some cream.