Cold winter evenings call for hot and hearty soups with a side good nutrition thrown in! I had some spinach and mushrooms which are good for soups separately on their own. I decided to experiment and combine both. The result was a yummy soup which was loved by the whole family! Makes about 4 servings.
What you need:
1.5-2 cups chopped spinach
1 medium chopped onion
1 tsp ginger finely chopped
2-3 gloves garlic chopped
200 gm mushrooms sliced
1 1/2 cups milk
2 cups water
1 tbsp cream
1 tbsp butter
1 tbsp wholewheat flour
salt to taste
fresh ground black pepper
1 tsp coriander leaves finely chopped
How to make:
- Boil spinach in a little water, along with chopped onion and ginger (you can also do this in a microwave) till the spinach leaves are soft. Cool and then grind in a blender. Keep aside.
- In a pan, add butter and melt. Now saute the chopped garlic till it begins to boil. Now throw in the sliced mushrooms and stir till the mushrooms start to release water.
- Add the flour and saute for 3-4 minutes, stirring frequently.
- Add the black pepper and saute for half a minute. Then add the spinach mixture and stir well.
- Add the water followed by milk. Mix well and add the salt. Keep on low heat and let the soup simmer till it starts to thicken. (about 5 mins)
- Add the cream and the coriander leaves and stir well.
- Serve hot. Enjoy!