Directions:

• Clean the spinach leaves and wash them to remove any dirt or debris. If spinach leaves are big, chop them roughly.
• Dissolve 1/2 tablespoon corn starch in 1/2 cup milk. Make sure that there are no lumps of flour.
• Heat 1/2 teaspoon oil and 1/2 teaspoon butter together in a deep saucepan or a kadai over medium flame. Add chopped ginger and garlic; sauté for few seconds. Add chopped onion.
• Sauté until onion turns light pink.
• Add spinach.
• Cook until spinach wilts.
• Add a cup of water, sugar and salt. Stir well and bring the mixture to boil. Let it boil for 3 minutes. Sugar is an optional ingredient in this recipe. It is added to retain rich green color of spinach and prevent it from turning dark.
• Turn off the flame and let the mixture cool for 5-10 minutes. Make smooth puree of the cooked mixture by either using a stick blender (hand blender) or a mixer grinder (or blender). Transfer the mixture to the same pan after making the puree.
• Add dissolved cornstarch and stir continuously for 1 to 2 minutes over medium flame.
• Add black pepper powder.
• Let the mixture cook for 4-5 minutes. Taste for the seasonings and adjust it per your taste.
• Turn off the flame and transfer spinach soup to serving bowls. Serve it hot with bread croutons or garlic bread sticks.

Recipe by Dt. Ruchika