Spinach soup

Spinach is an extremely nutrient-rich vegetable, with high amounts of iron, carotenoids, vitamin C, vitamin K, folic acid, and calcium. It  also contains several other vitamins and minerals, including potassium, magnesium, and vitamins B6, B9, and E. Studies have found that eating cooked spinach – versus raw – results in much higher blood levels of beta-carotene, an antioxidant thought to guard against heart disease and lung cancer.

A word of caution:  People who are prone to kidney stones may want to avoid spinach. This leafy green is also very high in vitamin K1, which can be a problem for people on blood thinners.

Spincah soup is a very nourishing, filling, delicious soup, especially on a rainy day.

Ingredients

2 packed cups of washed, cleaned, cut spinach leaves

2 bowls of water

2 tbsps of milk

2 flakes of garlic, peeled and sliced

1 ½ tbsps of milk cream or malai

Salt to taste

¼ tsp pepper powder

Instruction

-          Put the cut spinach leaves, sliced garlic, milk, and water in a saucepan and bring to boil. Reduce the flame and simmer for 6 to 7 minutes till the leaves are cooked.

-          Let it cool and then liquidize it, adding half of the milk cream.

-          Add salt to taste and keep it on medium heat. When it is hot enough, transfer into two bowls, sprinkle pepper powder and add remaining milk cream on the top and serve.