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Thick Spinach Soup
Main Ingredients | Spinach puree, Olive oil |
Cuisine | Fusion |
Course | Soups |
Prep Time | 10-15 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 cup Spinach puree
- 2-3 tablespoons Olive oil
- 1 medium Onion finely chopped
- 1 medium Potato boiled and peeled
- to taste Salt
- to cook Black pepper powder
- 8-10 Walnuts toasted
- 1 cup Milk
Method
- Heat oil in a non-stick pan. Add onion and sauté till light brown.
- Dice potato. Add spinach puree to the onion in the pan and mix well. Add salt, black pepper powder and ¾ cup water. Mix well and cook for 2-3 minutes or till it comes to a boil.
- Pour spinach mixture into a blender jar, add potato and 5-6 walnuts. Blend well.
- Add ½ cup milk and blend till smooth. Transfer soup into a deep non-stick pan on heat. Add remaining milk and mix. Adjust seasoning, mix and cook for 2-3 minutes.
- Chop remaining walnuts.
- Pour the soup into a serving bowl, garnish with chopped walnuts and serve hot.
Nutrition Info
Calories | 951 kcal |
Carbohydrates | 55.4 gm |
Protein | 18.1 gm |
Fat | 73.8 gm |
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