Finally , one of those Saturdays which come after a major holiday....in this case the one after the Thanksgiving potluck and Black Friday madness . After gorging on all the food on the aforementioned holiday and being invited to a dinner party the following day ...my body was demanding some mercy be shown and something light be consumed. It's not that I didn't pay heed it to it's first warning bell..remember the green smoothie I made with kale and left over cranberries but having biryani on the previously mentioned dinner party didn't help at all.
Anyways, coming back to the lazy Saturday , half of which was spent lazing around ..doing nothing and close to the other half on vacillating on what light soup should be prepared ? Asking my kids would not have helped matters at all as they are extremely biased towards the cream of mushroom one. Green came to my rescue ..green smoothie..green soup..simple ! Spinach Soup was meant to be.
Here is my adapted recipe, the original having being published in March 2004 edition of the Good Food magazine. I chose to spice it up a bit and leave out the cream (remember my craving for something light ).
3 tbsp butter
1 onion, finely chopped
3-4 garlic cloves, finely chopped
1 potato chopped in chunks
2 cups vegetable stock
2 cups spinach , roughly chopped
1 tsp garam masala or curry powder
Grated cheese for garnish
In a saucepan , fry the onion and garlic in the butter for 5-6 minutes.
Now add the chopped potato pieces and cook for a minute.
To this, add the vegetable stock and let it simmer for 8-10 minutes.
Pour in the milk , when it simmers add half of the spinach.
Cover it with a lid and let it simmer for 15 minutes.
Keep aside to cool
Pour the cooled mixture in a blender with the remaining spinach.
After a run in the blender , return to the sauce pan to reheat .
Season it with salt , pepper and garam masala .
While serving, add a dash of lemon juice and garnish with grated cheese (I used light cheddar) .