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Palak (Spinach) Shorba
Palak (Spinach) Shorba
  • Author: Hina Gujral
  • Prep time: 10 mins
  • Cooking time: Under 30 mins
  • Serves 4
    • 500 grams spinach leaves
    • 2 tbsp Fortune Rice Bran Health oil
    • 1 medium onion, finely sliced
    • 6 cloves garlic, chopped
    • 4 - 5 mint leaves, chopped
    • 500 ml vegetable stock
    • 1 cup full cream milk, at room temperature
    • Salt, as per taste
    • 2 tsp black pepper
    • Garnish: 2 tbsp cream, 2 tsp roasted cumin*
Method of preparation
    • Wash the spinach leaves thoroughly in 2-3 changes of water until clean. Roughly chop cleaned spinach and keep aside.
    • Blanche the leaves in boiling water for 2-3 minutes or until tender. Drain in a colander. Keep aside.
    • In a saucepan, heat Fortune Rice Bran Health oil, saute onion and garlic on medium flame until onions turn translucent.
    • Add blanched spinach leaves with mint leaves and saute for 2-3 minutes.
    • Heat vegetable stock over medium heat and add the heated stock and milk to the spinach. Season with salt and pepper and simmer for 4-5 minutes.
    • Once the soup has cooled to room temperature, blend to a smooth puree.
    • Before serving, heat the soup and adjust seasoning as per taste.
    • Garnish each cup with cream and roasted cumin.
    • To dry roast cumin seeds, heat pan over medium heat and add cumin seeds. Toss till cumin start releasing aroma. Turn off the heat and transfer to a bowl
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