A brilliant green healthy soup, Palak Soup for cold winters

Spinach (palak) has historically been known as an incredibly healthy "supergreen" vegetable. Raw spinach is a low-calorie vegetable high in important nutrients such as iron, calcium, and vitamin K. This recipe is also very versatile. It makes a warm and inviting soup for winter, but it is also wonderfully light, so it works in the summer as well.

Ingredients

• 1 tbsp unsalted butter

• 1 tej patta / bay leaf

• ¼ onion (finely chopped)

• 1 clove garlic (finely chopped)

• 1 tbsp corn flour

• 1 bunch palak / spinach leaves

• ¼ cup water (to blend)

• ½ tsp pepper (crushed)

• ½ cup milk

• salt to taste

• ½ tsp sugar

• 1 tsp fresh cream

DIRECTIONS

1. To begin, melt the butter and add the tej leaf to a large kadai. Sauté until it begins to smell aromatic.

2. Add finely sliced onions and garlic as well. sauté till they turn golden brown.add

3. add, Palak leaves Before using, be sure to cut the stem and clean it.

4. Sauté for a minute on medium heat, or until they've shrink in size

5. Allow to cool completely before removing the bay leaf.

6. Blend the mixture until it forms a smooth puree, add water as needed.

7. Transfer the blended puree to the same kadai at this point.

8. Add half a cup of milk as well.

9. add salt and give a good mix.

10. additionally, bring the puree to a boil.

11. add crushed black pepper and sugar.

12. Also, add the corn flour paste and mix quickly. To make corn flour paste, combine 1 tsp corn starch with 1/4 cup water and mix well. Add it to the soup as needed. Check the consistency by stirring once more. The more corn starch you use, the thicker the soup will become.

13. then pour the soup into a serving bowl and top with a spoonful of fresh cream

14. Finally, enjoy the steaming palak soup.