Cream of Spinach Soup Recipe
Recipe of a healthy soup, made with spinach, milk and cream. I also use whole wheat flour—healthier option as compared to white/refined flour.
- 4 tbsp blanched and pureed spinach
- One and a half cup milk
- 2 tbsp fresh cream
- 1 clove of garlic grated
- 1 tbsp wheat flour
- 1 tbsp butter
- 1/5 th tsp black pepper powder
- Salt to taste
Heat a non-stick pan and add butter.
Add grated garlic, sauté for half a minute, and then add wheat flour.
Sauté for a minute or two and then add milk. (You don't want the taste of raw wheat flour in your soup so it's important to sauté it properly. You also don't want lumps in the milk. I usually add some 5-6 tbsp of milk first and mix it properly to smoothen out the lumps, and then add the rest of the milk.)
Bring the milk to a boil on medium flame, lower the flame, and then add black pepper powder. (You can use less pepper powder if your baby is not used to spicy food.)
Stir the milk, and then add blanched and pureed spinach. (To blanch the spinach, boil it in water for 4-5 minutes and then immediately put it in cold water. After that puree the spinach in a blender.)
Cook the mixture on medium flame for about 2 minutes while stirring it continuously.
Add salt, give it a good stir, and then turn off heat.
Pour the soup in a bowl and add fresh cream on top.