Spinach Soup

Ingredients:

• 250 grams fresh spinach leaves (palak), washed and chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 medium potato, peeled and diced
• 1 medium tomato, chopped
• 1 tablespoon oil or butter
• 4 cups vegetable broth or water
• 1 teaspoon cumin seeds
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1/2 cup milk or cream (optional)
• Lemon juice to taste
• Fresh cream for garnish (optional)

Instructions:

1. Wash the spinach leaves thoroughly under running water to remove any dirt or impurities.
2. Chop the spinach, onion, garlic, ginger, potato, and tomato as mentioned above.
3. Heat oil or butter in a large pot over medium heat.
4. Add cumin seeds and let them splutter.
5. Add chopped onions, garlic, and ginger. Sauté until the onions turn translucent.
6. Add the chopped tomato and cook until it becomes soft and mushy.
7. Add the diced potato and cook for a couple of minutes.
8. Add the chopped spinach to the pot and sauté for 2-3 minutes until the spinach wilts.
9. Add turmeric powder, black pepper powder, and salt. Mix well.
10. Pour in the vegetable broth or water. Stir to combine.
11. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the potatoes are cooked through.
12. Remove the pot from the heat and let it cool slightly.
13. Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches using a regular blender.
14. Return the blended soup to the pot. If you prefer a creamier texture, add milk or cream at this stage.
15. Heat the soup gently, without boiling, until it's warmed through.