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.
When the evenings are cold and the nights turn out to be cold and frosty, its an awesome feeling to come in to the warmth of one`s home, put away the jackets and boots, and settle down to a bowl of piping hot soup. There is magic in soup. Boring vegetables somehow transform in to silky smooth colourful heart warming soups. This particular soup was a result of a quick search in the refrigerator pantry coinciding with remembering Harini`s post on her beautiful blog. The only thing I wanted was creamy soup and avocados did the trick! Try this awesome soup with or without avocados for a gratifying soup. With warm bread on the side, its a match made in heaven.
3 Cups Fresh Broccoli cleaned and stemmed.
3/4 Cup Green Peas.
4 Cups Veggie Stock or Water or Diluted Dal Water or Whey Water.
Sea Salt to taste.
1/2 Tsp Pepper Powder.
1 Lemon squeezed.
Crushed Pistachios or Walnuts.
- Take a veggie steamer bowl and add the broccoli and peas to it. Filling a pot with water, cover and steam for a couple of minutes .
- Puree the steamed broccoli, peas and one avocado with salt and the juice of one lemon with a little water/ stock in the blender.
- Pour in to a wok and add the remaining water/stock and keep stirring until you reach the desired consistency.
- Swirl and mix and serve in bowls with pepper powder and fresh cream as needed.
- I added a garnish of crushed pistachios for that added healthy crunch.
“Do you have a kinder, more adaptable friend in the food world than soup?”
One of the best dishes that adds warmth and comfort at any time of the day is definitely “Soup”! I am guessing it has to do with the comfort in sipping a bowl of piping hot soup, which warms your heart and comforts your soul. A soup cannot be had standing in line, in a hurry and while on the go. A soup deserves to be treated kingly….to be given complete attention to, sipped unhurriedly and partaken wholly. I have a version of Tomato Soup made by amma when we were little. She used to make this soup right after she came home from work and we used to sip in to bowls of piping hot soup seasoned with pepper and jeera and topped with pieces of pan toasted bread ! This is a version inspired from here.
1/2 Tbsp Oil.
1/2 Tbsp Butter.
1 Bay leaf.
5-6 Black Peppercorns.
1/2 Tsp Pepper Powder.
1 Tbsp Sugar.
1 Tsp Garlic chopped.
1/2 Stalk Celery. (Optional)
1 Onion Medium Sliced.
2 Carrots sliced in to rounds.
5 – 6 Large Tomatoes (10-12 Roma Tomatoes or small tomatoes).
1 Medium Beetroot.
3-4 Cups Water.
- Chop the tomatoes and set aside.
- Grab your favorite wok and add the oil and butter and then add the bay leaf, garlic paste, onions and celery and the chopped carrots and beetroot.
- Give them a couple minutes to sweat n the wok and then add the chopped tomatoes.
- Season with salt and black peppercorns and stir for a couple more minutes.
- Add the water about 2 -3 cups and let them cook for some time.
- After about 10 to 12 minutes, remove the wok and drain the water and puree the ingredients after bringing down the heat to room temperature.
- Save the water
- Bring back the pureed paste to the wok, add the water and now season with a little more salt, pepper powder, sugar and bring to a boil.
- To thicken the soup you could add some 1 Tsp cornflour dissolved in 1/4 cup water and mix it in to the soup.
- When its boiled well, switch off the stove and serve piping hot with bread croutons or soup sticks!