Spinach Soup

With the winter weather being what it is, soups are my go to thing - hot, spicy, filling, soothing & satisfying. They are extremely low cal to boost so there is no guilt in eating that extra serving or two :) This is Vitamin A rich with carrots and spinach in the mix, derives some protein from the mung dhal & some fibre from the celery stalks. There is really no need to add any butter or oil & is tasty as-is and I pressure cook this so it comes together very quickly.

SPINACH SOUP


Ingredients:
Spinach - 5 to 6 cups of leaves, washed
Mung dhal (yellow split) - 4 to 5 tbsp, washed
Carrots - 2, sliced
Celery - 2 stalks, sliced (if not using, add a bit more onions)
Onion - quarter, cut into chunks
Tomato - 1 , cut into chunks
Green Chillies - 2-3, chopped
Garlic - 3 to 4 cloves
Black Pepper & Salt - to taste
Butter - 2 tsp (optional)

Method:

1) Pressure cook everything (except black pepper and butter) with some water (pour enough for it to be about 3/4th of spinach-veggie-dhal mix) for 2 whistles (or 1 whistle plus 10 mins on low flame).

2) Grind everything using an immersion hand blender (or allow to cool and grind in a mixie/blender). Season with black pepper to taste & adjust salt - add a touch of butter for flavour (if needed) & adjust consistency if it's too thin or thick. If it's too thin, dissolve some cornstarch in cold water, add to soup and allow to boil. I've never had to do this because the dhal gives a good consistency to this soup. Enjoy!


And here is a picture of the Eggless Chocolate Cake I made for our anniversary last week.... I put a layer of nutella in between the layers and used the chocolate frosting recipe for the top and sides. This was put together in a hurried fashion because it was a weekday but tasty nevertheless and low fat too.

I also want to take this opportunity to thank EC for featuring my blog on her 'Super Blogger Sunday' series.