Soup, with a lovely taste and consistency. This soup is brimful of the goodness of spinach and spring onion greens, not to forget a dash of coriander and mint. The nutmeg and black pepper not only spike up the flavour, they also bring in their healing properties—making this a true herbal delight.
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Makes 4 servings
Ingredients
1 1/2 cups finely chopped spinach (palak)
12 mint leaves (phudina)
2 tbsp finely chopped coriander (dhania)
1/2 cup finely chopped spring onion greens
2 tbsp butter
2 tbsp plain flour (maida)
2 pinches nutmeg (jaiphal) powder
1/2 tsp freshly ground black pepper (kalimirch)
1/4 cup fresh cream
salt to taste
Method
- Combine the spinach, mint leaves, coriander, spring onion greens and 4 cups of water in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes.
- Refresh using cold water, drain and keep aside to cool completely. .
- Once cooled, blend in a mixer to a smooth thick purée and keep aside.
- Heat the butter in a deep non-stick pan, add the plain flour and cook on a slow flame until froth appears, while stirring continuously.
- Add the prepared purée, ¾ cup of water, nutmeg powder, pepper powder, fresh cream and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Serve hot.