Puréed Spinach Soup: The Best Puréed Spinach Soup Recipe from Cook'n

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	Puréed Spinach Soup

Serves: 4

(Palak ka Soop)
Category: Vegetable Soups
Makes 4 to 6 servings
If you or people in your family don't already love spinach, this delicious, simple soup could make you a convert. It may even have people wondering, "Is it really spinach?"

Print this Recipe

   1 small (8 to 10 ounce) bunch fresh spinach, trimmed, washed and coarsely chopped
   1 cup coarsely chopped fresh cilantro, including soft stems
   2 tablespoons coarsely chopped fresh mint leaves
   1 medium onion, coarsely chopped
   4 quarter-size slices peeled fresh ginger
   1 clove fresh garlic (large), peeled
   4 cups water
   2 tablespoons vegetable oil
   1 tablespoon all-purpose flour
   1 cup milk (any kind)
   1 teaspoon Garam Masala
   1/2 cup plain yogurt (any kind), whisked until smooth

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1. Place the spinach, cilantro, mint, onion, ginger, and garlic in a large saucepan. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer, until the onions are s6ft, about 10 minutes. Let, cool, then puree in a blender or food processor until smooth.

2. Heat the oil in separate large nonstick wok or saucepan over medium-high heat, add the flour and cook, stirring, until golden and very fragrant, about 1 minute. Add the milk in a thin stream, stirring constantly to ensure no lumps form. Slowly, while stirring constantly, add the pureed spinach and the garam masala, and mix well. Transfer soup to a serving bowl, add the yogurt, swirl lightly to mix with parts of it visible as a garnish, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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