Spinach is one leafy vegetable which is needed to be included in our daily diet. This soup has been a staple since I made it a few months ago when i added leftover veggies and herbs in an effort to clean out the ingredients in the refrigerator. We loved the subtle flavors of this soup combined with the gentle undertones of the ginger and the last thing on your mind is spinach. This soup is forgiving and extremely flavourful.
1 big bunch spinach
2 stalks green onions
10 crescents of regular onion sliced.
1 -2 clove of garlic
4 thin slices of ginger
salt to taste
1/4 – 1/3 cup of heavy cream (or ) 1 Ripe Avocado and 1/4 cup milk.
1/2 tsp ground black pepper
1 Tsp Sugar.
1-2 Tbsp Ghee/ butter/ oil.
Line the base of your cooker with butter/ ghee or oil.
Toss in sliced onions, garlic, ginger ,green onion and then the chopped spinach.
Add a quick sprinkle of water, and allow to cook for a few mins on open stove or cover and cook for one whistle and open quickly by releasing pressure.
This keeps the spinach very green and fresh.
Quickly purée with water/ milk/ heavy cream along with salt, sugar, and pepper powder.
Avoid heavy cream and add avocado (secret ingredient) instead for a dose of buttery healthy goodness.
Serve with hot with a drizzle of cream and home made or store bought croutons.
A great way to sneak in veggies and spinach in to your soups. The color is impeccable and the slightest hint of ginger is very appealing and enjoyable.
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
1. Prepare 2 9 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C). 2. Add all dry ingredients to a large bowl and whisk together. 3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. 4. Add vanilla to boiling water and add to mixture. Mix well. 5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs. 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. 7. Prepare ganache by heating the heavy whipping cream on low hear just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.warming chocolate chips
8. Place first layer of cake on cake plate. Spread the softest chocolate frosting on top of the base cake layer. Spread about a few tsp of prepared ganache and allow to drip. 9. Add second layer of cake and frost the entire cake on all sides.
10.Now add more ganache on the top and allow to drip. Use a squeeze bottle to allow it to drip on the sides.
11. Add a few sprinkles to the cake, if desired, then serve. Cake is best when well covered for 3-4 days. I used edible silver and rose petals for this one as I had baked this for a dear friend, who loves roses.
12. Many times I use only frosting or ganache interchangeably depending on how quickly I want to whip up the cake and the ingredient in my pantry!!!