This easy blended spinach soup takes minutes to put together and is light, healthy and refreshing. You can do this with most vegetables - cook, season and blend. To add more bulk, use cooked potatoes or even lentils while blending.
2bunchesSpinach (Palak)washed and stems removed, approx 260 grams
½TeaspoonSalt
½TeaspoonPepper
½CupWaterdivided
½CupMilk
1-2TablespoonsCream
Instructions
Heat oil in a soup or a stockpot over medium flame. Add garlic and sliced onions and saute till the onions soften, about 2-3 minutes.
Add spinach, salt, bayleaf and ¼ cup of water. Cover and cook till the spinach wilts, approx 2-3 minutes. Turn off the flame and allow it to cool.
Remove the bayleaf and transfer to the blender. Add the remaining ¼ cup of water and blend till smooth.
Pour the blended spinach mixture back into the pot and bring to a simmer over low flame. Add milk and pepper and simmer for 2 more minutes. Turn off the heat.
Transfer to soup bowls, top with cream and serve. Serve hot!
Video
Notes
Spinach should be cooked just till it wilts to retain its flavour, freshness & nutritive value
Make sure to let the soup cool completely before blending to avoid splatter
Use fresh spinach leaves for best results; although if you’re using frozen leaves, they can be added directly to the pot until they thaw and soften before blending
Replace regular milk with coconut milk for a vegan version of the soup. You could also add potatoes and/or leeks for a thicker consistency.
Stored in an airtight container, leftover spinach soup should keep well in the fridge for up to 3 days.