Thursday 15 December 2011

Spinach /Palak Soup

A typical indian meal starts with traditionally-flavoured soups like tomato soup .  Healthy and colourful spinach is combined with low fat milk and flavoured with garlic  and chillies. Milk makes the soup aesthetically mild and well-flavoured while pepper and green chillies spice up an otherwise simple soup,while a dash of mint adds a refereshing touch.

 Spinach /Palak Soup
Spinach / Palak Soup

Chopped spinach (palak) - 2 bunches
Mint leaves (phudina) - 2tbsp
Green Chillies - 3
Low fat milk (99.7% fat-free)
Freshly ground black pepper powder - 1tbsp
Butter - 1tbsp
Fresh Cream - 1tbsp

1.Boil 2 cups of water in a deep pan, add the spinach and cook for 3 to 4 minutes and keep aside and allow to cool.

2.When cool, add the mint leaves and green chillies and blend in a mixer to a smooth purée.

3.Transfer it into a pan, add the milk and bring to boil.

4.Add the salt and  pepper  and mix well.

5.For the tempering, heat the butterin a small pan, add the garlic and sauté over a medium flame till it turns golden brown in colour, while stirring continuously.

6.Add this tempering to the spinach mixture. Mix well and simmer for another 2 to 3 minutes.

7.Serve hot garnished with fresh cream.

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