Spinach Mushroom Soup

Its going to be a soup dinner in my household for a few days now, another attempt at the no/low carb diet. Blame it on the recent trip to Kerala where we freed ourselves from any kind of diet control ;). Its become a routine to do this diet every now and then, its healthy and the fastest way to loose a few kgs :).

I have been wanting to make spinach soup for a while because I love the green color it imparts, just one look at it and you feel healthy already. A very mild-flavored and filling spinach-mushroom soup with some easy veggie patties made for a great dinner.

Ingredients

Serves - 3
Spice Level - Mild
Prep Time - 15 min
Cook time - 15 min

Spinach/Palak - 1 bunch (250-300 gm) , washed and stems separated and chopped roughly
Mushroom - 10 , washed, cleaned and chopped roughly
Onion - 1 , chopped
Garlic cloves - 3 medium ones, finely chopped
Baking soda - a pinch
Salt and Pepper - to season
Dry Italian Seasoning - 1 Tbsp
Chilli flakes - 1/2 tsp
Olive Oil - 1 Tbsp

How do you do it

1. Heat olive oil in a stew pot. Add the chopped onion and saute till translucent. Add the garlic and saute for a minute.

2. Add in the mushrooms now and let them sweat. Saute for 5-10 minutes until the mushrooms change color. Add 5 cups of water now and bring to boil on low heat.

3. Now add the in chopped spinach, and baking soda. The baking soda will help the spinach to not loose its green color. Let the spinach leaves get cooked until they are soft, this takes a minute or two.

4. Remove from heat. Use your immersion blender and puree the soup in its pan. Or you may cool it and use your mixer jar to puree in your blender.

5. Bring this puree to boil again on low heat. Add the Italian seasoning, chilli flakes, salt and pepper as per need and mix well. Adjust consistency of soup by adding more water if you think its too thick.

6. Boil for a couple of more minutes. Switch off flame.

Drizzle a few drops of olive oil on top of soup before serving with some bread of your choice for a filling dinner.


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