Onions and black pepper add a wonderful flavour to this spinach based soup while paneer gives a rich texture. Generally, mild flavours are preferred during the first trimester, but if you yearn for – and can comfortably handle – a little more spice, add one or two cloves of garlic or a quarter or a teaspoon of mixed herbs to pep up this nutritious soup. Spinach is rich in folic acid, iron and fibre and paneer in protein, calcium and energy, so whether you like it soft or perky, the Spinach and Paneer Soup is a must-have!
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Makes 4 servings
Ingredients
2 1/2 cups chopped spinach (palak)
1/2 cup crumbled paneer (cottage cheese)
1 tsp oil
1/2 cup chopped onions
salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
Method
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the spinach and sauté on a medium flame for 2 minutes.
- Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth using 1½ cups of water.
- Transfer the mixture back into the same non-stick pan, add the paneer, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.