I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.

Spinach and pea soup is unique because of its texture, flavor, and color. It has a rich, creamy texture, an herbal flavor, and a beautiful bright green color. This refreshing springtime soup is an easy starter to make; I can prepare it in just 25 minutes.

Cook Time

Ingredients

• 1 bowl spinach, washed and roughly chopped
• 1 cup fresh peas or frozen, If using frozen peas, immerse them in water for 5-10 minutes. Strain them.
• 1/2 cup onions, diced
• 2 garlic cloves
• 1/2 tsp peppercorns
• 1/4 tsp cumin seeds
• 1 cup milk
• 1/2 tsp butter or oil
• 1/4 tsp salt, or to taste
• water, to adjust the consistency

Instructions

1. Heat butter or oil in a deep-bottomed pan. Throw in cumin seeds. Cook until they crackle. Add pepper corns and chopped onions. Saute till onions turn pinkish and transparent.
2. Add fresh peas or frozen ones. Stir-cook for 2-3 minutes. Throw in chopped spinach leaves.
3. Continue stir-cooking till spinach becomes soft. Sprinkle a few drops of water while cooking, if needed. Cooking spinach may take about 4 minutes. Turn off the stove. Set aside for cooling the contents a bit.
4. Transfer the contents into a mixer. Grind, adding milk little by little, to get a smooth puree.
5. Pour the puree into the deep-bottomed pan that you have used earlier. Add the remaining milk. Add some salt. Mix well.
6. Boil the mix, while adding water to adjust the consistency. Boil for 1 minute. Turn off the flame. The soup is ready to serve!
7. Pour it equally into four bowls. Enjoy sipping this hot and refreshing soup!

Photo Guide

Step one: Saute cumin seeds and pepper corn in butter or oil. Cumin crackles. Add chopped onions. Saute till they become pinkish and transparent.

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