SPINACH SOUP

Ingredients

• 1 large bunch of spinach that should be 4 cups when chopped
• ½ small green chilli, chopped
• 5 cups water
• 1 ½ inch piece of fresh ginger, peeled and chopped fine
• ½ cup water
• 1 small handful fresh cilantro leaves
• 2 tbsp ghee
• 1 pinch hing
• 1 tsp black mustard seeds
• 4 curry leaves, fresh or dried
• ¼ tsp salt
• 1 pinch ground black pepper

method –

remove the stems from spinach. Wash and chop the leaves. Blend the spinach with 4 cups of water to the blender for about 2 mintues on medium speed. Add the ½ cup of water, chilli, ginger and cilantro to the blender and mix until liquid.

Heat the soup pot on medium heat and add the ghee, cumin seeds, hing, mustard seeds and curry leaves. Cook a moment untill the seeds pop up. Pour blended spices, blended spinach, salt and the last cup of the water and stir well. Bring to a boil and boil gently, uncovered, for 15 mintues. Garnish with black pepper to taste when serving.

Medicinal value –

Spinach is astringent, sour and heating with a sweet vipaka (end product after digestion). This stimulates pitta but pacifies vata and kapha if used in moderation. Be cautious that it is hevy to digest and undigested spinach may cause gas trouble. The soup is best digestive as it is fully cooked and hence it is good appetizer. It is good in asthma, as decongestant and also helps developing immunity. It is good for eyes. As it causes water retention, one should avoid using this if has gallstones, kidney stones, gouty arthritis and edema.

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