Soup prepared with potato and spinach, which is very creamy and tasty during cold days or even rainy days. I had tasted this soup in one of the best Indian restaurants in Mississauga, Canada - which is very creamy and yummy. I couldn’t stop myself sipping that piping hot soup and that made me to try this soup at home. I could bring exact taste of that yummy soup, which i had tried in the restaurant.

Ingredients:

Serves 3 to 4 people

• 1 no – Potato (medium sized) (chop them into cubes)
• 1 cup – Spinach / palak / pasalai keerai
• 1/2 cup – Onion (chopped finely)
• 2 nos – Garlic (chopped finely)
• 1 tsp – Cumin seeds
• 1 tbsp – Coriander leaves chopped
• 1/4 tsp – Garam masala powder
• 2 to 3 tbsp – Fresh cream ( i used 35% whipping cream)
• 1 tbsp – Olive oil or butter (for seasoning)
• 2 to 3 cups – Vegetable broth or water (or add as required)
• Pepper powder to taste
• Salt to taste

Preparation method:

1. Heat olive oil in a pan, season it with cumin seeds, allow them to splutter. Add onion, garlic chopped and coriander leaves, saute until translucent.
2. Now spinach leaves and saute until they reduce in size. Followed by chopped potatoes and required salt to taste, saute until potatoes are half done.
3. Add 2 to 3 cups of water or vegetable stock to it and bring it to boil, cook until potatoes are well cooked. Switch off the stove and allow them to cool completely.
4. Transfer to blender in batches and grind them to puree or until smooth. Bring it back to the same pan, add garam masala powder and required pepper powder, mix well.
5. Finally add fresh cream and reduce the flame to low, bring it to boil and switch off the stove. Serve hot with toasted bread.

Notes:

• Since i did not have vegetable broth or stock, i used plain water in this recipe.
• Use salt and pepper powder as needed  in this recipe.
• Quantity of water or stock used in this recipe depends on how thick you want to prepare the soup.