	Spinach	250 Gram
	Onion	1 Large
	Ginger-1 and half inches,-grated
	Coriander leaves	4
	Potatoes	2
	Cabbage	1 Cup (16 tbs)
	Lauki	1 Cup (16 tbs)
	Salt	1 Teaspoon
	Black pepper powder	3/4 Teaspoon
	Rice	2 Teaspoon
	Garam masala powder	1/4 Teaspoon
	Cream	2 Tablespoon
	Butter	2 Tablespoon

Directions

Cut the spinach into small pieces after washing.Cut the onions,and coriander leaves into small pieces.Cut the potato,cabbage and gourd into small pieces.Add 6 cups of water to the pressure cooker and boil the potatoes,cabbage and gourd.When cool blend in the mixie and seive.Heat butter in a pan and add the onion pieces and fry for 1 minute.Add the stock prepared earlier.Add salt,black pepper powder,rice,garam masala powder and kesar and cook for 20 minutes.Remove from heat and sieve.Now on medium heat place the sieved soup and add spinach and ginger and cook for 10 minutes.Remove from heat.Add the coriander leaves and cream on top.Serve hot.

Comments

Comments: 5 | Add a Comment

Anonymous says :

Cream and butter are not vegan. This soup was tagged incorrectly.

Posted on: 12 September 2009 - 5:56pm

Nisha says :

http://www.ifood.tv/node/4114 You could further refer this page for the right nutritional value!

Posted on: 24 June 2007 - 6:54am

Nisha says :

yes palak {spinach} is very rich in iron as everyone knows. but the truth is In reality, a 60 gram serving of boiled spinach contains around 1.9 mg of iron (slightly more when eaten raw).spinach contains high levels of oxalate.Spinach still has a large nutritional value, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid, and this vitamin was first purified from spinach. To benefit from the folate in spinach, it is better to steam it than to boil it. Boiling spinach for four minutes can halve the level of folate.

Posted on: 24 June 2007 - 6:36am