Cream of Spinach Soup

I am a big soup fan just like my dad. Whenever we went out to eat, my dad and I would order a soup. My mom used to think it as an appetite spoiler, although now even she likes soups. I remember making cream of spinach soup for my dad some 12-14 years back. I had seen some chef—probably Sanjeev Kapoor—make this soup on the telly. Back then I didn’t cook much, maybe once or twice a week and that too experimental, hatke stuff. But I found this recipe simple and interesting. My dad and I loved this soup. I never made this soup after my dad passed away, it wasn’t an intentional decision; it just never happened. Then a couple of days back I thought why not make this soup again. This was the right time for soups with Devansh and my husband, Kalpesh, both suffering from cough and cold. Surprisingly I remembered this recipe from memory. Which is very very rare, I don’t remember recipes unless I make those dishes regularly.

I used to use refined flour (maida) back then. That I substituted with wheat flour this time, rest remained the same. Like any “cream of …” soup, this soup is mild in flavor. Kalpesh is not a big fan of “cream of …” soups and had told me not to make any for him. But when he tasted it, he loved it and told me make some for him next time. Mom loved it too. Devansh liked it but not as much as we did. I think I am going to have to feed him soups regularly so that he develops a liking for soups. It took my mom so many years to like them after all. Do try this soup for your child and let me know if they liked it. :-)

Cream of Spinach Soup Recipe

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Recipe of a healthy soup, made with spinach, milk and cream. I also use whole wheat flour—healthier option as compared to white/refined flour.

Author Mukta Tikekar

Ingredients

• 4 tbsp blanched and pureed spinach
• One and a half cup milk
• 2 tbsp fresh cream
• 1 clove of garlic grated
• 1 tbsp wheat flour
• 1 tbsp butter
• 1/5 th tsp black pepper powder
• Salt to taste

Instructions

• Heat a non-stick pan and add butter.
• Add grated garlic, sauté for half a minute, and then add wheat flour.
• Sauté for a minute or two and then add milk. (You don’t want the taste of raw wheat flour in your soup so it’s important to sauté it properly. You also don’t want lumps in the milk. I usually add some 5-6 tbsp of milk first and mix it properly to smoothen out the lumps, and then add the rest of the milk.)
• Bring the milk to a boil on medium flame, lower the flame, and then add black pepper powder. (You can use less pepper powder if your baby is not used to spicy food.)
• Stir the milk, and then add blanched and pureed spinach. (To blanch the spinach, boil it in water for 4-5 minutes and then immediately put it in cold water. After that puree the spinach in a blender.)
• Cook the mixture on medium flame for about 2 minutes while stirring it continuously.
• Add salt, give it a good stir, and then turn off heat.
• Pour the soup in a bowl and add fresh cream on top.