Spinach Soup (Palak Soup)

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Heat 1 teaspoon oil in a pot and sauté the sliced garlic for 1 minute.
2. Add the spinach and sauté until wilted and the raw smell is completely gone, about 5 to 6 minutes.
3. Let it cool, then blend to a smooth puree with ½ cup water or stock/broth.
4. In the same pot, melt the butter and lower the heat to low. Add the bay leaf and cinnamon and let them sizzle in the butter for 1 minute.
5. Add the flour and sauté for 2 to 3 minutes until the raw flavor is gone, without browning it.
6. Pour in the milk slowly, mix well, and simmer until slightly thick.
7. Add the sugar, black pepper, spinach puree and ½ cup more stock/broth or plain water.
8. Bring to a gentle boil, then add the cream.
9. Simmer for about 3 to 4 minutes until the soup thickens and the raw spinach flavor is gone. Taste and adjust the seasoning.
10. Turn off the heat and cover the pot. Keep the bay leaf and cinnamon in the soup until serving.
11. Serve hot or warm in bowls, garnished with cream, black pepper and red chilli flakes.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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