Spinach And Mint Soup Recipe (Indian Recipes)

Ingredients

• 1 1/2 cups shredded spinach (palak)
• 12 mint leaves (pudina)
• 2 tbsp finely chopped coriander (dhania)
• 1/2 cup finely chopped spring onion greens
• 2 tbsp butter
• 2 tbsp maida (plain flour)
• 2 pinches nutmeg (jaiphal) powder
• 1/2 tsp freshly ground black pepper (kalimirch)
• 1/4 cup fresh cream
• salt (namak) to taste
• 1 tbsp fresh cream

Steps

1. Combine the spinach, mint leaves, coriander, spring onion greens and 4 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes. Drain well.
2. Refresh using cold water, drain completely and blend in a mixer to a smooth thick purée. Keep aside.
3. Heat the butter in a deep non-stick pan, add the plain flour and cook on a slow flame for 1 minute, while stirring continuously.
4. Add the spinach purée, 2 cups of water, nutmeg powder, pepper powder, fresh cream and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
5. Serve immediately garnished with fresh cream.