Petitchef

Spinach and orange soup

Main Dish
3 servings
5 min
20 min
Very Easy
This soup is a very interesting combination of spinach and orange where actually the orange gives tangyness and nice twist to the usual spinach soup.

Ingredients

Number of serving: 3
1 medium bunch Spinach(approx 1 1/2 cups when chopped)

1 medium Onion,sliced

1 medium sour Orange

1 tablespoon butter

1 tablespoon fresh cream

1 tablespoon grated cheese

1/2 teaspoon Sugar

1/4 teaspoon pepper powder(freshly ground)

salt to taste


For Spice bag:

1/4 teaspoon cumin seeds

2 cloves

2 garlic pods

1/4 teaspoon black pepper corns

Preparation

  • Wash the spinach properly and soak it in salted water for 8-10 minutes.Drain and chop them.
    Peel the outer skin from orange.Remove seeds,pith,skin and separate it into segments.
  • Crush the spices(mentioned under spice bag) lightly in a mortar and pestle and tie it in a muslin cloth to form a potli.
    Heat butter and fry onions and then add chopped spinach leaves.
  • Still till the leaves shrink and moisture is absorbed in reduced flame.
    Pour just enough water to cover,add orange segments,spice bag and cook for 7-8 minutes(do not cover it).You can even pressure cook the above mixture,but you will loose the lovely green color of spinach in that process.
  • Cool down and then discard the spice bag after squeezing well.Blend the spinach mixture into a smooth puree and then strain through a sieve if necessary.
  • Dilute it with required amount of water,if you like soups of medium thickness consistency, add little more water,So add water according to your desired consistency.
  • Add salt,sugar and pepper powder and reheat till the boiling point in reduced flame stirring in between.
    Pour hot in individual soup bowls and dot with whipped cream and sprinkle grated cheese over it.
  • Serve it hot with any accompaniments.

Photos

Spinach and Orange Soup, photo 1Spinach and Orange Soup, photo 2Spinach and Orange Soup, photo 3Spinach and Orange Soup, photo 4Spinach and Orange Soup, photo 5




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