ISLAMABAD: A nutritious spinach soup is prepared with fresh spinach, ginger, garlic, and aromatic spices, offering a comforting dish for chilly evenings. Enriched with almonds and ajwain, it promises a delightful blend of flavours and textures.
Ingredients:
- Bunch of spinach, cleaned and washed
- 8-10 almonds, soaked and peeled
- 1 tablespoon of finely chopped green garlic
- 1/2 teaspoon of finely chopped ginger
- 1/2 to 1 teaspoon of black pepper powder
- A handful of sliced almonds
- 1/2 teaspoon of ajwain (carom seeds)
- Salt to taste
- 2 tablespoons of oil
Instructions:
- Blanch the spinach in a small amount of water, keeping the water separate for later use in the soup. Do not add salt or sugar during this process.
- Grind the spinach and almonds together until smooth and set aside.
- Heat oil in a pan and add ajwain and ginger, sauté briefly, then add the spinach mixture and the reserved water. Bring to a boil, then add salt and black pepper.
- Adjust the thickness of the soup by adding a little water if necessary. Blend the soup again with a blender if it is too thick, then boil.
- Taste and adjust seasoning before serving.
- Serve the soup in bowls, garnished with sliced almonds. Drizzle a little warm ghee over each serving to enhance the flavour. Enjoy hot during the winter months.
