Rajma Spinach Soup Recipe (Spinach Bean Soup)

Ingredients

• 1 cup soaked and boiled rajma (kidney beans)
• 1 cup chopped spinach (palak)
• 1 1/2 tsp olive oil
• 1/4 cup finely chopped onion
• salt (namak) to taste
• 1 tsp finely chopped garlic (lehsun)
• 1 tsp dried oregano
• 1/2 tsp dry red chilli flakes (paprika)
• 2 tbsp tomato puree
• 1 tsp grated processed cheese

Steps

1. To make rajma and spinach soup heat the olive oil or oil in a deep non-stick kadhai, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes.
2. Add the spinach and sauté on a medium flame for another 1 to 2 minutes.
3. Add the salt, pepper. Oregano and dry red chilli flakes and sauté on a medium flame for 1 more minute.
4. Add the rajma and 4 cups of vegetable stock or water, mix well and bring it to boil (approx. 4 minutes).
5. Lower the flame and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
6. Add the tomato purée, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Serve rajma and spinach soup hot garnished with cheese.