Priya Mahadevan is a writer and food blogger with a…
The fat content is hopefully negated by the goodness of the greens. It yields about 6 servings. A winner soup for those who love spinach.
By Priya Mahadevan
Creamy Spinach Soup
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Priya Mahadevan
- Total Time: 15 minutes
- Yield: 6 1x
Description
The Fat content is hopefully negated by the goodness of the greens. It yields about 6 servings. A winner soup for those who love spinach.
Ingredients
- 1Family Sized Box of Organic Baby Spinach
- 1Small fist ful (about 2 tbsp) pine Nuts
- 1–2 Dry red chilies (cayenne) (not for the faint hearted)
- 1 tsp of whole black peppers (this is a must ;)
- 1 cup of heavy cream
- 1cup of milk (if required)
- 2 cloves of garlic
- 2 tsp olive oil
Instructions
- In a wide mouthed pan, heat the olive oil and temper the chilies, peppers and brown the garlic
- Add the spinach and swiftly toss it around
- Once the leaves have softened a bit, add the cream and the pine nuts and allow them to boil together – this should take 3-5 minutes
- Add some milk if you want more volume
- Salt to liking
- Cool it before you grind.
- Refrigerate if you like cold soups.
- Pour back in the pan and allow it to heat up again, if you like it hot – like we do chez moi.
- This can be served with warm bread or crackers
Notes
A whole box of spinach is a lot volume-wise. So stir in handfuls at a time so as not not get overwhelmed.
- Prep Time: 10 mins
- Cook Time: 5 mins
Priya Mahadevan is a writer and food blogger with a background in journalism & communication. Priya's mission with her food blog is to blow the myth that healthy cannot be tasty. She was a political and feature correspondent for a prominent Indian newspaper in the 90s before moving to the US. She lives in Virginia with her husband and 3 beautiful children. You can find her world of vegetarian recipes at http://priyasnowserving.blogspot.com.
omg ! what is this? it looks like melted mint ice cream