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SPINACH SINGHARA SOUP

barley bowl photo

INGREDIENTS

SERVES 2, MAKES 1400 ml

Soup Base

  • ½ kg spinach
  • 3 cups water
  • ¾ cup singhara (water chestnuts) peeled and thinly sliced.
  • 2½ teaspoons rock salt
  • ½ teaspoon black pepper
  • ½ cup coconut milk

Garnish

  • microgreens (optional)
  • mary gold petals (optional)

Substitution: In case singhara is not available, use potato.

PRE-PREPARATION:-

Prepare coconut milk.

barley bowl Photo2

METHOD:-

  1. Place the spinach and water in a pan. Heat on a low flame till the spinach is soft (about 15 minutes).
  2. Puree this mixture using a hand blender, till smooth.
  3. Pour this blended mixture through a sieve to get any stalks out.
  4. Keep the blended mixture back on the stove, on a low flame. Add the thinly sliced singhara and keep on a low flame for about 3 minutes.
  5. Turn off the heat and add salt and pepper.
  6. Right before serving, add the coconut milk to your soup and stir well.