Soup prepared with potato and spinach, which is very creamy and tasty during cold days or even rainy days. I had tasted this soup in one of the best Indian restaurants in Mississauga, Canada - which is very creamy and yummy. I couldn’t stop myself sipping that piping hot soup and that made me to try this soup at home. I could bring exact taste of that yummy soup, which i had tried in the restaurant.
Serves 3 to 4 people
- 1 no – Potato (medium sized) (chop them into cubes)
- 1 cup – Spinach / palak / pasalai keerai
- 1/2 cup – Onion (chopped finely)
- 2 nos – Garlic (chopped finely)
- 1 tsp – Cumin seeds
- 1 tbsp – Coriander leaves chopped
- 1/4 tsp – Garam masala powder
- 2 to 3 tbsp – Fresh cream ( i used 35% whipping cream)
- 1 tbsp – Olive oil or butter (for seasoning)
- 2 to 3 cups – Vegetable broth or water (or add as required)
- Pepper powder to taste
- Salt to taste
- Heat olive oil in a pan, season it with cumin seeds, allow them to splutter. Add onion, garlic chopped and coriander leaves, saute until translucent.
- Now spinach leaves and saute until they reduce in size. Followed by chopped potatoes and required salt to taste, saute until potatoes are half done.
- Add 2 to 3 cups of water or vegetable stock to it and bring it to boil, cook until potatoes are well cooked. Switch off the stove and allow them to cool completely.
- Transfer to blender in batches and grind them to puree or until smooth. Bring it back to the same pan, add garam masala powder and required pepper powder, mix well.
- Finally add fresh cream and reduce the flame to low, bring it to boil and switch off the stove. Serve hot with toasted bread.
- Since i did not have vegetable broth or stock, i used plain water in this recipe.
- Use salt and pepper powder as needed in this recipe.
- Quantity of water or stock used in this recipe depends on how thick you want to prepare the soup.