Spinach soup

A very simple, quick cooking recipe for my fussy kiddo who refuses to eat vegetables. I usually make soups for him, boil some assorted veges in a pressure cooker and then grind them and season with salt and pepper. This recipe was shared by my friend +gautami khadkatkar. I have used two different varieties of spinach to make this soup. The long green chinese spinach and the lovely red spinach. This is what we get here locally in Singapore.

Ingredients:

• A bunch of chinese spinach
  
• A bunch of red spinach
• 5 cloves garlic
• 2 red chilies (I used the round variety)
• 2 cups of milk
• 1 tbsp olive oil
• salt and pepper to taste
• olive oil or fresh cream to garnish

Recipe:

• Remove thicker part of stalks of the spinach. Discard them.

• Wash the leaves in running water thoroughly.

• Microwave the spinach for about 2-3 minutes and wilt them slightly. (alternatively, you can blanch the spinach leaves in a pot of water and discard the water)

• Grind the spinach to a fine puree in a food processor or a blender. I got about 1.5 cups of puree.

• Heat 1-2 tbsp olive oil in a pan.
• Add the grated garlic and red chilies.

• Saute till the garlic is browned for about a minute.

• Add the spinach puree and saute for another minute.

• Now lower the heat and add milk, while stirring the mixture continuously.

• Heat it for about 4/5 minutes till the soup starts bubbling.

• Season with salt and serve hot.

• You can garnish with a few drops of olive oil, fresh cream or butter. (or just some leaves of spinach)

Quantity:

• 3-4 servings

Notes:

• You can use any variety of spinach available locally.
• You can use part cream to make the soup richer or part water to make the soup lighter.
• You can add a paste made with 1-2 tsp of cornflour or plain flour mixed with 1/4 cup of water and add it to the soup to make the soup thicker.
• You can arnish with toasted walnuts, fried onions or red peppers too!!

loved photographing fresh leaves :)