Spinach Soup
This is an easy-to-make and quick spinach soup, aka soupy spinach recipe. Try this easy, soupy spinach in cozy fall and winter.
Servings: 4 People
Equipment
- 1 Soup pan or saucepan
- 1 Spatula or laddle
Ingredients
- 4 tbsp olive oil
- 1 lb spinach
- 1 eggplant cut into quarters (2 cups diced bite sized pieces
- 10 garlic cloves roughly smashed
- 1 tsp cumin seeds optional; sub - ½ tsp ground cumin
- ½ - ¾ tsp salt as per taste
- 1 green chilli
Instructions
- Wash and clean the spinach properly and chop them finely.
- Heat oil in a pan on medium heat. Once oil is hot add cumin seeds and let it crackle.
- Add garlic. Saute until the garlic starts to change color and turns aromatic.
- Add diced eggplants and saute on medium-high flame for 2 minutes. Then, add chopped spinach leaves.
- Saute on high flame for a minute. Then add ¼ cup water and season with salt.
- Cover with a lid. Let it simmer for 5 - 7 minutes.
- After 5 minutes check consistency of spinach dish. Turn off heat and serve piping hot spinach soup.
- If you like, you can blend this to puree also.
Notes
If you are not following the keto diet, you can add onion and tomatoes also to it.
Also, you can add a slurry to thicken the soup.