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1 bag raw or frozen Spinach
1 pint water
1 tablespoon Lemon juice
1 inch Cinnamon stick
2 Black cardamoms
3-4 Cloves
Black pepper,  4-5 whole or 1/4 tsp ground
1/2 teaspoon Cumin seeds
1 medium Onion chopped
1/2 tsp Ginger paste
Refined flour (maida) 2 tablespoons
Salt to taste
1/4 teaspoon Garam masala powder
Fresh cream

Heat oil in a pan. Add bay leaves, cinnamon, black cardamoms, cloves, black peppercorns and sauté for a minute. Add cumin seeds and when they begin to change color, add onion and ginger and sauté for two minutes.

Add water and spinach. Add salt and bring the mixture to a boil. Add garam masala powder and lemon juice. boil till spinach is cooked.  remove any whole spices. blend soup (stick blender  is easiest).

taste soup and adjust salt.  For a brothier soup, add cream to taste and serve.  for a heartier soup, thicken with flour by making a slurry, whisking in and boil till thick enough (no more than gravy thick).  you’ll want to check the salt after adding flour.  add cream to taste and serve.