Creamy Potato & Spinach Soup
Fresh spinach and potatoes make a buttery, creamy soup.
Servings 4
Calories 344kcal
Equipment
- Kadai pan, or large pot
Ingredients
- 1 tbsp Ghe
- 1 tbsp Butter
- 1½ tsp Cumin seeds
- 2 tsp Ginger Peeled, freshly grated
- ⅙ tsp Hing Just a pinch!
- 2 cups Potatoes Peeled and cubed
- 2 cups Spinach Fresh and lightly chpped
- ½ tsp Himalayan pink salt
- ½ tsp Black peppercorns Freshly ground, (or to taste)
- 1½ cups Milk Whole, fresh is best!
- 1½ cups Vegetable broth Or use veggie cubes & water
- ¾ cup Cheddar cheese Shredded
- ¼ cup Cream Fresh, heavy cream
Instructions
- Add the ghee and butter to a large pan or kadai pan. Heat and add the grated ginger, cumin seeds and hing. Stir fry for a few minutes.
- Now add the cubed potatoes and lightly chopped fresh spinach, salt and pepper. Stir fry for several minutes until the spinach begins to wilt.
- Add the veggie broth (or veggie cubes & water) and milk. Cover and simmer on low heat for about 20 minutes. Remove from heat to cool slightly.
- In a food blender, lightly blend about half of the mixture; the other half mash lightly with a potato masher.
- Combine all back into the pan over low heat; add the cream and cheese and heat lightly to melt. Then it's ready to serve!
Nutrition
Serving: 1cup | Calories: 344kcal | Carbohydrates: 26g | Protein: 11g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 865mg | Potassium: 705mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2276IU | Vitamin C: 25mg | Calcium: 304mg | Iron: 2mg