Carrot And Spinach Soup

Serving Size – 4
For The Stock
2 cups chopped carrots
1 cup onions , chopped
1/2 cup chopped potatoes

For The Topping
1/4 cup chopped onions
1/4 cup chopped spinach (palak)
1/4 cup low fat milk
1 tsp low fat butter
salt and to taste

For the stock

  1. Combine all the ingredients, add 5 cups of water and pressure cook for 2 to 3 whistles
  2. When cooked, allow to cool, blend in a liquidiser and keep aside.
    For the topping
  3. Heat the butter and sauté the onions for 1 minute.
  4. Add the spinach and sauté again for a little while.
  5. Add the stock and boil for a few minutes.
  6. Warm the milk and add it to the soup. Add salt and pepper.
  7. Serve hot.



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