A delicious blend of spinach and carrot, with a hint of garlic, makes this fusion irresistible. Milee loves her soups. Her only condition, the concoction needs to be a little tangy. She trips on the flavours of lime, tamarind and raw mango. So, with the addition of a small fat tomato, life comes into this boring soup.
Spinach and carrot for health. Tomato for tartness and a pinch of grated garlic for a wonderful flavour.
- 1 bunch of spinach, washed thoroughly, chopped
- 1 carrot – I used red carrot. U can use any type which is readily available
- 1 small onion, chopped fine.
- 1 medium-sized red ripe tomato, chopped.
- 1 big clove of garlic
- 1/2 tsp of olive oil or butter
- salt to taste
- 1/4 tsp pepper powder
- Garnish: grated cheese!
Heat oil/butter, saute the onions, then throw in the chopped spinach, carrot and tomatoes. Add 1 cup of water. Transfer the contents into a pressure cooker. Let it whistle 3-4 times. Once cool, remove your steamed veggies, run a blender through it. A slightly dark green liquid greets you. You could use it as it is, or strain to remove any tomato seeds and carrot threads. I used it just how it was.
Now in another pan, heat just a drop of oil or butter, grate garlic into it. Don’t burn the garlic. Add the soup, salt and pepper to taste. Give it a boil. Remove in a bowl, grate cheese over it and serve with your favourite bread.