Tomato and Spinach Soup Recipe:
A Spicy Tomato and Spinach Soup with fresh Basil made from scratch.
At the end of a hectic cold winter day nothing comes close to the warmth of a hot bowl of a delicious soup. It simply renews, infuses life back into the freezing bones, and opens up our senses by soothing our aching throats and running noses. While a packet of instant soup mix might come quite handy on occasions like these, but you’ll not do it if you are a conscious eater like me. I keep myself as far away as possible from Instant/ready to eat meals and why not when there are so many quick yet scrumptious cooking options we can pick from.
This recipe is an adaptation of a childhood winter favorite from my Mummy’s kitchen, her quick all-veggie soup. Mom would actually quite smartly add all available winter veggies to this soup, especially the ones we wouldn’t eat otherwise, and we (me & bro) morons would slurp it up to the very last drop. I, however, just used tomatoes and spinach as my basic ingredient and added basil as an inspiration from the celebrated tomato-basil soup. This spinach and tomato soup was all I could ask for at the end of a tiring day, a warming, tasty and healthy revival.
Tomato and Spinach Soup
Ingredients (serves 2-3):
- 4 large tomatoes
- A bunch of baby spinach, approx 200 gms
- 1 large onion, thick sliced
- 6-8 cloves of garlic
- 1 small piece of ginger
- 10-12 black pepper corns
- 1 bay leaf
- 4 cups of water
- A handful of fresh basil leaves
- ½ tsp paprika pwd, optional
- Salt and pepper powder to dress
- Cream for topping, optional
- Make small cross incision at the back of each tomato and put it in a large pot. Fill it up with entire water, crushed garlic, crushed ginger, chopped onions, bay leaf, black pepper corns and salt to taste.
- Cover cook stirring occasionally on medium heat, until the tomatoes are soft, you’ll know they are done once the skin has separated from them. Discard the skin and bay leaf.
- Add the drained spinach and cover up the pot and cook for just a minute till the spinach wilts. Run the blender or carefully blend it in a food processor. If you mind some of the seeds and want a finer texture, sieve it once at this stage.
- Put the soup back on fire, while it heats add paprika powder, more salt if required, pepper powder. Also stir in the basil leaf, saving a few to plate up.
- Serve hot in a bowl, add some fresh cream or butter as you like, finally a spring of basil and enjoy!!
Dos and Don’ts:
Just one really important advice: Do not run the hot soup in your food processor, let it cool down a bit as it can be re-heated later, be very careful as the steam that develops may blow off the lid.
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