Cream Spinach Soup

  • 2 1/2 tbsp fresh cream
  • 2 1/2 cups chopped spinach (palak) , washed and drained
  • 2 tbsp butter
  • 1/2 cup finely chopped onions
  • 2 tbsp cornflour dissolved in 1/2 cup cold milk
  • Salt and to taste
    For The Garnish
  • 2 tbsp fresh cream
  • Heat the butter in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
  • Add the spinach and sauté on a medium flame for 1 minute.
  • Add 2 cups of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
  • Allow it to cool completely.
  • Once cooled, blend in a mixer to a smooth purée.
  • Strain the purée with help of a sieve and transfer it to a kadhai.
  • Combine the cornflour-milk mixture and the cream in a bowl and mix well till no lumps remain and add it to the spinach purée and mix well. Cook on a medium flame for 2 minutes, while stirring occasionally.
  • Add the salt and pepper, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
  • Serve hot garnished with cream.
Nutrient values per serving
Protein 2 g
Potassium 141.7 mg
Iron 1.1 mg
Calcium 56 mg
Fiber 1.9 g