Cream of Spinach Soup

Servings: 2

Cuisine: English

Course: Soup

Time: 30 minutes minutes

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There is nothing more nourishing than a hot bowl of Cream of Spinach Soup. Loaded with iron, fiber, and nutrients, this delicious soup is just as easy to make at home.

Ingredients

• 250 gms spinach leaves
• 2 tbsp olive oil
• 1 bay leaf
• 2" piece of cinnamon
• 1 tbsp garlic chopped
• 1 medium onion chopped
• 2 cups vegetable stock
• 1/2 tsp black pepper powder
• 2 tbsp cornflour
• 1/2 cup cream
• Salt to taste

Instructions

• To begin, clean and wash spinach leaves. Boil water in a pan. Blanch the spinach until it changes color. Remove it to a bowl with ice-cold water so that it retains its color.
• Squeeze out the water from the spinach. Keep aside.
• Heat olive oil in a pan. Add in the bay leaf and cinnamon.
• Add chopped garlic and saute for a minute.
• Next, add in chopped onions and saute until translucent. Do not brown.
• Remove from heat and let it cool. Remove the bay leaf and the cinnamon stick. Add the blanched spinach and blend into a smooth paste.
• Heat the pan again and pour in the puree. Add in the vegetable stock.
• Add in black pepper powder. Bring to a simmer. Add in a slurry of 1 tbsp cornflour mixed in 1 tbsp water.
• Once it begins to thicken, add in the cream. Keep it on simmer, do not boil the soup or it might curdle.
• Check the salt and add more if required.
• The Cream of Spinach Soup is ready to serve. Garnish with a swirl of cream and serve hot.

Video

Notes

1. If you don’t have vegetable stock readily available, dissolve two cubes of Maggi Super Seasoning in 2 cups of water.

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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with VoxBox and Journey Matters.

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