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  • Spinach and Carrot Soup

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    Savitha Poly
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    This recipe provides instructions for making a spinach and carrot soup using 2 cups chopped spinach, 1/2 cup chopped and parboiled carrot, 1 tsp butter, 1/4 cup finely chopped onions, 1 1/2 cups milk, salt, and 2 tbsp wheat germ. The ingredients are sautéed together before adding 1 cup of water and cooking for 1-2 minutes. Milk, salt, pepper and wheat germ are then added before blending to a smooth puree and serving hot with bread sticks or croutons.

    Original Description:

    Soup

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    © Attribution Non-Commercial (BY-NC)

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    This recipe provides instructions for making a spinach and carrot soup using 2 cups chopped spinach, 1/2 cup chopped and parboiled carrot, 1 tsp butter, 1/4 cup finely chopped onions, 1 1/2 cups milk, salt, and 2 tbsp wheat germ. The ingredients are sautéed together before adding 1 cup of water and cooking for 1-2 minutes. Milk, salt, pepper and wheat germ are then added before blending to a smooth puree and serving hot with bread sticks or croutons.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views1 page

    Spinach and Carrot Soup

    Uploaded by

    Savitha Poly
    This recipe provides instructions for making a spinach and carrot soup using 2 cups chopped spinach, 1/2 cup chopped and parboiled carrot, 1 tsp butter, 1/4 cup finely chopped onions, 1 1/2 cups milk, salt, and 2 tbsp wheat germ. The ingredients are sautéed together before adding 1 cup of water and cooking for 1-2 minutes. Milk, salt, pepper and wheat germ are then added before blending to a smooth puree and serving hot with bread sticks or croutons.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Spinach and Carrot Soup

    Ingredients
    2 cups chopped spinach (palak) 1/2 cup chopped and parboiled carrot 1 tsp butter 1/4 cup finely chopped onions 1 1/2 cups milk salt and to taste 2 tbsp wheat germ

    For Serving
    bread sticks / croutons

    Method
    1. Heat the butter in a deep non-stick pan, add the onions and saut on a medium flame for 2 minutes or till the onions turn translucent. 2. Add the carrots and saut on a medium flame for another 2 minutes. 3. Add the spinach and 1 cup of water, mix well and cook on a medium flame 1 to 2 minutes. 4. Add the milk, salt, pepper and wheat germ, mix well and cook on a medium flame another 4 to 5 minutes, while stirring occasionally. Keep aside to cool slightly. 5. When cool, blend in a mixer to a smooth pure. 6. Transfer the pure into a broad non-stick pan and bring to boil. 7. Serve hot with bread sticks or croutons.

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