← Nouns Cooking · Indian

Ingredients

• 300 g Spinach, washed and roughly chopped
• 1 tbsp Butter
• 1 tsp Vegetable oil
• 1 Bay leaves
• 3 cloves Garlic, chopped
• 1 cm piece Ginger, chopped
• 1 small onion, sliced
• 500 ml vegetable stock or water
• 250 ml Milk
• ½ tsp ground roasted cumin
• ½ tsp Black pepper
• ½ tsp Salt
• 1 pinch Nutmeg (optional)
• 2 tbsp Double (heavy) cream, plus extra to swirl
• 1 tsp lemon juice

Method

1. Heat the butter and oil in a saucepan over medium heat. Add the bay leaf, garlic, ginger and onion and cook for 4–5 min until soft but not brown.
2. Add the spinach and stir for 2 min until it just wilts and turns bright green.
3. Pour in the stock and simmer for 3 min only; longer cooking dulls the colour. Remove the bay leaf.
4. Blend until very smooth, then return to the pan with the milk, cumin, pepper, salt and nutmeg. Heat gently for 2–3 min without boiling.
5. Stir in the cream and lemon juice, taste for seasoning and serve hot with a swirl of cream and toast or garlic bread.

Tips

• For a vegan soup, use oil and unsweetened oat or coconut milk, and skip the cream.
• Check that your stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Archana's Kitchen