“I’m strong to the finish, ’cause I eats me Spinach, I’m Popeye the sailor man! (toot, toot)” – Popeye
Most of us remember that- don’t we? Spinach always reminds me of Popeye and yes that’s not too relevant but anyway. 🙂 So haven’t most of us made resolutions to eat healthy this year knowing very well that they may not last long enough? So while they do last here is a healthy, hearty and delish spinach (English for “palak”) soup (English for “shorba”) for a cold winter evening! It’s super-fast and easy to make, super delicious, and super good for you. It’s rich and satisfying and contains no milk or cream. You could add your own spin to this by adding the spices, herbs or adding in more vegetables or just about anything you like. This is no fancy-schmancy recipe just as simple as simple can be. So here is how we made it:
- 1-2 tablespoons olive oil
- 1 small bay leaf
- ¼ cup chopped onions
- 2 teaspoons chopped garlic
- ¼ teaspoon ground cumin (cumin seeds would do too)
- 1 ½ to 2 cups, chopped/ baby spinach
- 1 teaspoon freshly ground black pepper
- 1 ½ – 2 cups water or vegetable stock or chicken stock
- salt to taste
- ½ tablespoon butter
- juice of half a lime
- crumbled cottage cheese or feta for garnishing, optional
- Heat the olive oil a pan/ Dutch oven and add the bay leaf. Sauté for about a minute.
- Then add in the onions and cook for about a minute.
- Next, add the chopped garlic and cumin and sauté only for about 30-40 seconds.
- Add in the chopped spinach and stir in the salt and pepper. Cook this and allow the spinach to reduce by half. This should take about 7-10 minutes.
- Turn off the heat and allow this to cool slightly.
- Then blend with a hand blender or in a mixer till smooth and bring it back to the pan on medium heat.
- Add in the water/ vegetable stock/ chicken stock and stir well. Allow this to come to a boil and then simmer for about 5 minutes. Check for seasoning. Add in the butter and lime juice and mix well.
- If the soup looks thick, then add ¼ or ½ cup water/ vegetable stock/ chicken stock and stir.
- To serve sprinkle some freshly crushed black pepper and garnish with the crumbled cottage cheese or feta.
- As Ina Garten would say it- ”Now how easy was that?”
P.S.- Apparently it’s also National Soup Month here in the US. So happy soup month y’all!