This soup is perfect to warm up your guests to a sumptous meal on a cold winter evening. It is highly nutritious and with the right amount of spices can be very soothing for the throat.In this preparation, we try to retain all the nutritional goodness and not let it go waste by throwing the vegetable stock after boiling.
Spinach has a high nutritional value and is extremely rich in antioxidants, vitamins, minerals, omega-3 fatty acids and protein.
Spinach 1 bowl
Carrot 1 midsize
Basil leaves 8-10
Oregano – 1 teaspoon
Green Chilli 1
Garlic flakes 3-4
Butter 2 tablespoon
Olive Oil 1 tablespoon
All purpose flour 2 tablespoon
Fresh cream 2 tablespoon
It is fairly simple to prepare. First chop the spinach and carrots and bring to a boil.
Meanwhile chop the tomatoes and green chillies. Put some olive oil in a pan and roast the tomatoes, chilles and garlic till they are slightly caramelized and turn brown. Peel the roasted garlics.
Add the roasted vegetables to the boiled spinach and carrots. Blend them well in a mixer.
Now that the mixture for the soup is ready, put some olive oil and butter in a pan. When the oil is hot add the all purpose flour in the oil and after a minute add fresh basil leaves and let it fry for a minute.
Now add the vegetables mix and let it simmmer for one more minute. Add milk, a few more fresh basil leaves and oregano. Let it cook for a while. Add the fresh cream and cook the soup on low heat till desired consistency. Add salt to taste.
Serve hot and enjoy!