Spinach is my favorite green. It’s full of nutrition and has a very neutral flavor. This soup is perfect for a light dinner, is low in fat, and is rich in nutrients like iron, magnesium, potassium, vitamin A, iron, fiber, protein, and folate.

(makes 4 servings)

Ingredients:

• 10 cups of organic spinach

• 1 green chilli

• 1 clove of garlic

• 1/2 of a small onion

• 1 small piece of ginger

• 1 tbsp of organic cow ghee, regular cow ghee, or butter

• salt and black pepper

• 1 tbsp of light cream

• 1tbsp of grated cheese

Steps:

1. Take fresh organic spinach and dip it in boiling water for 2 minutes. Immediately remove and soak it in ice water to cool down. When we take 10 cups of raw spinach, it will reduce to half once it is dipped in boiling water.
   Spinach cooks rapidly so please make sure that you remove it after 2 minutes. You don’t want to overcook it nor you want to lose the nutrients. Also, this will help you maintain the green vibrant color of spinach.

2. Keep 3 cups of the water you used to blanch the spinach and put the rest into a jar. Add the blanched spinach along with the 3 cups of water, 1 green chilli, 1 clove of garlic, 1/2 of a small onion and a small piece of ginger into a blender. Blend everything in a blender till it becomes fine paste/puree and keep it aside. (Do not throw away the rest of the water, you can use it to cook another curry, soup, or knead the dough for roti. This water has some great nutrients from the spinach).

3. In a deep pan, take 1 tbs of organic cow ghee or regular cow ghee or butter and heat it on a slow flame.

4. Once your ghee is warm, Add pureed spinach mixer to the pan now. If needed add some water from the leftover water in which we had cooked our spinach.

5. Add salt and black pepper to taste

6. Let it cook on a medium flame for 10 minutes.

7. Turn off the gas, drizzle 1 tbsp of light cream and 1 tbsp of grated cheese to garnish and enjoy.