Thick Spinach Soup
INGREDIENTS
- 2 cups tightly packed Spinach (Palak) (approx. 125 gms)
- 1/2 cup Milk
- 1/2 tablespoon Corn Starch (corn flour)
- 1/2 teaspoon Oil
- 1/2 teaspoon Butter
- 1/3 cup chopped Onion (1 medium)
- 1/4 inch piece of Ginger, finely chopped
- 1 cup Water
- Salt to taste
- 1/4 teaspoon Black Pepper Powder

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