Spinach and Carrot Soup

This recipe is a slight variation of my creamy spinach soup and it is packed with fiber, nutrients, and flavor.

A balanced meal for a light dinner or you may club it with a multigrain vegetable sandwich for hearty lunch.

Ingredients:

• 10 cups of organic spinach

• 1 green jalapeno

• 1 clove of garlic

• 1/2 of a small onion

• 1 small piece of ginger

• 1 carrot diced

• 1 multigrain bread

• 1 teaspoon ghee

• salt and black pepper

• 1 tbsp of light cream

• 1 tbsp of roasted pumpkin seeds for garnish

• 1 teaspoon of goat cheese for garnish

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. In a pan, add 1 teaspoon of ghee or oil and saute onions, garlic, carrots, ginger, and jalapeno for 2-3 minutes.

3. 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 multigrain bread, and sauteed vegetables. Blend everything in a blender till it becomes a fine puree. (Do not throw away the rest of the water, you can use it to cook another curry, or soup, or knead the dough for roti. This water has some great nutrients from the spinach).

4. In a deep soup pan, add pureed spinach mixer and heat on medium flame. 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 5 minutes.

7. Turn off the gas, drizzle 1 tbsp of light cream.

8. Garnish with pumpkin seeds and 1 tbsp of grated cheese and enjoy.