Spinach soup is not exactly my favourite soup in the world. But with chickpeas and potato , it tasted better than I thought. I have given it indian touch with dry mango powder, cumin and green chilly. I hope you enjoy it as much as I did!
Serves 2 persons
2 cups roughly chopped spinach
1/2 cup cooked chickpeas
1/2 potato (boiled or cooked)
handful of mint leaves (pudina)
2 green chillies (roughly chopped)
4 garlic cloves (roughly chopped)
1 tbsp ginger paste
1 tbsp fennel seeds
1 tsp cumin seeds
1 tbsp dry mango powder (aamchur)
1tbsp oil+ 1 tsp ghee or butter
1 tbsp fresh cream
- Take a sauce pan and heat oil and ghee in it. Add garlic, fennel seeds, cumin seeds, chillies and mint leaves. Saute it for a minute and then ginger paste. At last add mango powder.
- Add spinach and salt. Saute for a minute and add chick peas and potato.
- Blend the spinach mixture in blender till smooth mixture and reheat it. Serve really hot with a spoon of fresh cream.