It’s been a long day, work has totally kicked your butt, you are cranky and hungry and tired. What do you throw together for dinner? What is easy and delicious and requires practically no effort on your part? And most importantly, makes you feel better? And while we’re at it, raise your hand if you’re like me and answer – ‘Soup!’, yeaaaaaah I like you. My love affair with Soups began when I was a little girl, still running around in a frock with a doll clutched in my hand. Amma tells me that I would eat my soup only if a restaurant ambience was created – dim lights, soft music, a neat table setting, good company, cheer and laughter…all of it! So does this mean I’ve been such a romantic fool right from the start? I’ll leave that to you to fathom 😉
Oh and btw, the bowl and plate in the pictures were gifts for my Birthday from a dear friend – Shubhada. Shubs, thanks so very much! As you can see, I’m putting them both to good use, and you bet CCN will see more of them with time!
For the Soup:
- Spinach/Palak – 1 bunch (cleaned and blanched)
- Onions – 2 nos (medium-sized; diced)
- Garlic – 2-3 pods (crushed with a knife)
- Salt – to taste
- White pepper – to taste
- Water – as required
- Oil – 1 tsp
For the Croûtons:
- Whole wheat Bread – 1-2 slices (diced into 1/2″ pieces)
- Ghee – 1 tbsp (for frying)
- In a wok, heat the oil and saute the diced onions and crushed garlic till the onions are cooked nice and tender, and turn transparent.
- Cool the blanched spinach and saute-ed onions and garlic.
- Once cooled, blend to a smooth paste in the mixer.
- Return the ground paste to the wok (no need to use any oil this time), add enough warm water and bring your soup to the desired consistency and let the soup boil for about 3-5 minutes on a medium flame. If you keep the consistency thick, you will have a nice, creamy soup. If you make it watery, it would make a ‘Punjabi Palak Shorba’; take your pick. I like mine a little thick b’cos soups are usually my dinner nowadays and I try to get in as much as can to fight those hunger pangs.
- In the meanwhile, make your croûtons. Fry the diced bread pieces in the ghee till they turn golden brown. Remove from ghee and drain onto a tissue paper. Let it cool for a couple minutes. They will turn crunchy once they cool a bit.
- Your soup should be ready by now. Add salt and pepper to taste, remove from flame, pour into bowls and serve hot with the crunchy croûtons. I served mine with croûton and home-made bread-sticks (which I will post soon).
All-in-all, this wouldn’t take you more than 15 minutes to fix, and the weather is so conducive for soups, that I could eat them for every meal and feel so good about it. Slurrrrrrrrrrrrrppp!! Soups up!
I also have a little something else to share – a token from a friend and blogger, and you can read about it here. Deepa, thanks so much for making this special badge for me! I’m glad we were able to fight those plagiarists and that Facebook actually paid heed to our requests and blocked them out finally. Phew…it was a tough fight, and I’m glad we won in the end!
Here’s the badge Deepa made for me. Isn’t that sweet? –