Saturday, 4 March 2017

Cream of Spinach Soup

With the temperature suddenly dipping this weekend, it was time to indulge in a warm soup and cozy up in the blankets. I normally prefer Tomato Basil Soup with some freshly baked garlic bread, but this time decided to try Cream of Spinach, one of my restaurant must-order items.

Cream of Spinach Soup

A simple and quick recipe, this recipe needs just three ingredients and some seasoning. Full of iron, it is great option to include in your everyday diet as well.


Palak Soup

  • 1 bunch Spinach / Palak leaves, washed.
  • 1 onion, finely chopped
  • 1 tsp Nutmeg Powder
  • Salt and Pepper to taste
  • 1/2 tsp Sugar (Optional)
  • 1/2 tbsp Butter (Can be avoided if you are vegan)
  • 1/4 cup Table Cream  (Can be avoided if you are vegan) 
  • In a pan, heat some butter and add the onions. Saute till brown.
  • Add the spinach leaves and cook till they leave water
  • Add some water and let the spinach boil.
  • Keep aside and let it cook for sometime
  • Blend this in the mixture and transfer into the pan again.
  • Simmer at a low flame.
  • Add the nutmeg powder, sugar, salt and pepper and bring to a boil.
  • Add the cream and mix well.
  • Serve hot.
Best served with Bruschetta
A cup full of Spinach Soup

You can enjoy this recipe with our Spinach Garlic Bruschetta with Red Bell Pepper Sauce. This cobination is a great hit with the kids and can be enjoyed as a complete meal.