Ingredients
- 1 Bunch Thoroughly Washed Spinach
- 1/2″ Cinnamon Stick
- Cloves 2
- Bay Leaf 1
- Few Curry Leaves
- Finely Chopped, 1 Medium-Sized Onion
- Finely Chopped,2 Garlic Cloves
- Finely Chopped Ginger 1/4 tsp
- Green Chilli 1
- Milk 1 1/2 tsps
- Black pepper To Season
- Salt To Taste
- Butter 1/4 tbsp
Method:
- Heat butter in a pan, add cloves, cinnamon, bay leaf and curry leaves. Sauté for few seconds. Add the onions, chopped garlic and ginger and sauté for 4 mints.
- Add the spinach leaves along with a green chili and sauté for another 2 mints.
- Add 4 cups of water. Let it cook till the leaves turn tender, approx 5-6 mints. Do not overcook.
- When cool, strain. Discard the cloves, bay leaf and cinnamon stick. Puree the spinach-onion mixture.
- Add the left over strained stock to the pureed spinach and let it simmer on medium heat. Add salt and black pepper powder and mix. Simmer for about 8 mints. Go on stirring till the soup thickens slightly. Add milk and mix. Turn off heat.
- Serve hot.
