Mum used to prepare this spinach soup when I and Nidhi were in college and at 'home'.
So when Nidhi sent across some fresh, tender spinach leaves from her kitchen garden, I was tempted to make soup out of them. (wrong day for palak (spinach) pakoras...)
We had this soup with the Moong dal Salad I'd prepared for the main course, and it was a hearty 'green' meal!
Ingredients (for 2):
1 tsp Butter
1 small Onion - chopped fine
1 small Potato - cubed (optional)
2 cups Water
2 cups Spinach leaves
Salt, Pepper, Garam masala according to taste
2 cups Milk (heated) / Cream
Cheese cubes (optional)
Parsley to garnish
-> In a heavy bottom saucepan, heat up the butter and stir in chopped onions and cubed potatoes if using. (By the way, the potatoes add a 'french' touch to the soup which I myself had avoided for diet purposes.) Stir and let cook until the onion's translucent.
-> Add water and again let cook.
-> In the meantime, wash the spinach leaves and roughly chop them if they are large and full grown. Add them to the saucepan.
-> Add Salt and Pepper to taste. And a pinch of garam masala. We don't really want anyone to know its there!
Cook for about 10-15 minutes, or until the potatoes are done, and the spinach nicely wilted.
-> Let the soup cool to room temperature. And then blend it. It'll be a dark green creamy puree at this stage. (Also, at this stage you could refrigerate it for use later).
-> Reheat the soup, and spoon it into bowls, and then stir in the milk / cream. This lightens the colour as well as the flavour of the soup. Hence you need to go slow with the pouring. Keep a spoon handy to taste the soup in between.. Adjust the salt & pepper if required.
-> Stir in cubes of your favourite cheese and garnish with parsley.