Healthy Foodist
SPINACH SOUP
Difficulty:
Preparation Time:
10 Minutes
Cooking Time:
10 Minutes
Total Time:
20 Minutes
Servings:
2
As cold and breezy winds start approaching, all we can think of is to have something that’s light, warm and feeds your soul. And as it is rightly said, ‘Good Soup is one of the prime ingredients of good living’, here’s my recipe of an absolute healthy Spinach Soup.
100 gm of spinach contains just 23 calories, 2.9 grams protein, 3.6 grams carbs, 2.2 grams fibre and only 0.4 gm of fat. In spite of being so low in calories, it is power packed with micro-nutrients. Spinach has high amounts of Vitamin A, C and K. It is also rich in folic acid, calcium, magnesium, manganese. Besides, 100gm of spinach contains about 25% of daily iron intake, one of the highest for any green leafy vegetable.
The green colour of spinach actually contains chlorophyll, that detoxifiess the body. Along with Vitamin A, two other components, leutein and zeaxanthin, both help in maintaining good eyesight. Folic acid and iron help to maintain good hair and Vitamin K leads to stronger bones and regulates normal blood clotting. It also helps to maintain good skin because of anti-inflammatory properties and boosts heart health.
This Spinach or Palak Soup is oil-free, vegan and fat free so can be accommodated in your daily diet as well. This soup can be enjoyed as it is or will taste even better with some crusty garlic bread. You can also check out my recipes of Tomato Soup, Manchow Soup, Mushroom Soup and Bottle Gourd Soup that are equally light and fat-free yet super healthy and flavourful.
Ingredients:
- 3 cups spinach leaves
- 1 small onion, sliced
- 2 garlic cloves
- ½ inch ginger
- 1 bay leaf
- 5-6 black peppercorns
- 1 green chilli
- Salt, to taste
- Red chilli flakes (optional)
- Mixed herbs (optional)
Direction:
- Boil half cup water in a pan. Add a bay leaf, 5-6 peppers, 2 garlic cloves, green chilli and ginger.
- Then add spinach leaves and saute on low-medium flame for 2mins till the leaves wilt.
- Add sliced onions and saute again for 3-4 minutes till the onions turn translucent.
- Remove everything from the pan and grind well in a mixer jar once it is cool.
- Transfer puree to the pan again, add water as required and salt, to taste.
- Simmer on low-medium flame for 5mins and squeeze in a teaspoon of lemon juice in the end.
- Remove the soup in serving bowls and garnish with some red chilli flakes and oregano. Enjoy!
