Spinach/Palak Soup

Spinach/Palak soup (serves 4-5)

(ingredients are underlined)

Take 4 cups of spinach leaves, thoroughly washed and cut. In a small bowl, mix 2 Tsp rice flour with 2 Tbsp water to form a smooth mixture. In a pan, heat 1 Tbsp butter and add 3 cloves, 1" piece of cinnamon, 1 bay leaf and 5-6 curry leaves. Fry for some time and add 1 finely chopped onion, 1 Tbsp chopped garlic, and 1/4th Tsp chopped ginger. Fry for a minute and add 1 vertically cut green chili. Now add the spinach leaves and 4 cups of water. Let it boil for 5-6 minutes. Turn off the gas and allow to cool. Discard the cloves, cinnamon and bay leaf. Sieve to collect the water in a separate bowl and grind the cooked spinach leaves in a grinder to get a smooth texture. Transfer to a pot and add the sieved water. Add salt and crushed black pepper to taste. Add the rice flour-water mixture for thickening and let it cook for 7-8 minutes on low flame. Serve hot. Some fresh cream and bread croutons can be added on top.