Popeye did get something right. He realised that spinach is health insurance dressed up as leaves. Low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.
This soup camouflages the bitterness of the spinach leaves with it’s spicy deep flavours.
Prep time: 15 mins, cook time: 20 mins, Serves: 4-5 portions
- 1/2 chopped onion
- 1 chopped tomato
- 2 small green chili (taste the chilli before adding. Mine were the mild variety)
- Ginger – ¼ inch piece
- Garlic clove – 1
- 3-4 basil leaves
- Water – 1 ½ cups
- Spinach – 2 cups (without stems)
- 1 teaspoon butter
- Garlic – 1 teaspoon, grated or paste
- Salt – to taste
- Pepper powder – ¼ teaspoon
- Milk – ¼ cup
- Take onion, tomato, green chili, ginger and garlic in a deep pan and add water. Let the water come to a boil.
- Let it cook for 10-12 minutes until the onions and tomatoes are soft.
- Add washed spinach leaves. Let the spinach get wilted for about 2-3 minutes. Turn off the stove and let the ingredients cool for a few minutes.
- Make the smooth puree of it into the blender. I do not like leafy bits in my soup so I blended the puree until all bits were gone. You can add few leaves of basil into the mix.
- Heat butter in a pan and add grated garlic and sauté until brown.
- Then add pureed mixture. Add water if needed. Add salt and pepper.
- Let it simmer for 5 minutes.
- Lastly add milk, bring it to a boil and turn off the stove!