Spinach Soup or Palak Shorba

Winter is slowly creeping up on Mumbai. I have to say slowly creeping up because it is still very warm in the day, while there is a nip in the early morning air. In a couple of weeks, we will be yearning for food that is hot; soups and dals heading the list. It is also the time of the year when we look to knock off the few pounds we accumulate because of the festive season. 🙂

What better way to get warm  and knock off a few pounds than with a healthy soup.

Serves: 4

Ingredients

1. Spinach or Palak Leaves – 1 Large Bunch
2. Tomato – 2 Large
3. Onion – 1 Medium
4. Cloves – 2
5. Cinnamon – 2″ stick
6. Green Chilli – 1
7. Grated Ginger – 1 tsp
8. Olive Oil – 1 tbsp
9. Milk – 1/2 Cup
10. Salt to Taste
11. Water

Method

1. Cut the stems off the spinach leaves and wash the leaves.
2. Peel and slice the onion.
3. Chop the tomato into 1/2″ pieces.
4. Boil about 1 litre of water.
5. Turn off the heat.
6. Add the spinach leaves to the boiling water.
7. Cover and let the leaves cook for about 5 minutes.
8. Drain and save the water from the spinach leaves.
9. Heat the oil in a pan.
10. Add the sliced onion, cloves, and cinnamon.
11. Fry till the onion is transparent.
12. Add the grated ginger and tomato.
13. Stir fry till the tomato softens.
14. Grind the tomato+onion mix with the spinach leaves and some water into a smooth purée.
15. Add 1 Cup of water and salt to the purée.
16. Bring to a boil.
17. Turn off the heat.
18. Add the milk and mix well.
19. Serve hot.

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