Spinach Soup

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.