Warm Spinach & Kale Soup

Smooth and silky soup packed with tons of nutrients from spinach and kale. If kale is not available, it can be replaced with other greens of your choice.

Time: 40 minutes

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Serves: 4

Spinach & Kale soup
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Ingredients

  1. 3 cups spinach
  2. 2 cups kale
  3. 1 onion, finely chopped
  4. 1 tomato, finely chopped
  5. 1 tablespoon finely chopped ginger
  6. 4 cloves garlic, finely chopped
  7. 4 chicken drumsticks
  8. 1 tablespoon oil
  9. 1/2 teaspoon cumin seeds
  10. 1 small stick cinnamon
  11. 4-5 cloves
  12. 5-6 black cardamom seeds
  13. 2 tablespoons yellow mung dal (split mung beans without husk)
  14. 1 tablespoon lemon juice
  15. Salt to taste

Method

  1. Heat oil in a pressure cooker. Add cumin seeds and let them crackle. Add coarsely ground cinnamon, cloves, black cardamom, salt and freshly ground ginger-garlic paste. Add the chicken drumsticks and cook until golden brown on all sides.
  2. Add 2 cups of water and pressure cook on high for 3 whistles. After 3 whistles, reduce the heat to low and cook for another 20 minutes. Allow the steam to escape before opening the lid of pressure cooker.
  3. Place a sieve over a large bowl and pour the stock into the sieve to strain it. Cover the bowl and keep the chicken stock aside. You can pour some lemon juice and chat masala on the drumsticks and enjoy them while they are hot or let them cool and store them in the fridge.
  4. Combine yellow mung dal, kale and 1 cup water in the pressure cooker and pressure cook for 2 whistles. Let the steam escape before opening the lid of the pressure cooker. Add the spinach leaves and cook for 2-3 minutes without closing the lid of the pressure cooker.
  5. Heat 1 tablespoon oil in a separate pan, add chopped onion and saute till it turns light brown. Add chopped tomatoes, salt and red chilli powder. Cook till the tomatoes turn into a paste and oil oozes out of the onion-tomato masala. Be careful while adding salt as the chicken stock has also got salt added to it.
  6. Combine the cooked spinach & kale, onion-tomato masala paste and the chicken stock and blend them all together into a smooth soup.
  7. Add freshly squeezed lemon juice while serving. Serve hot with toasted bread.

Recipe Tips:

  • The vegetarian version of this soup can be prepared by replacing chicken stock with vegetable stock. To prepare vegetable stock, pressure cook chopped carrots, peas, broccoli and any other vegetable of your choice along with 2 cups of water for 3-4 whistles. Pour it through a strainer, the vegetable stock is ready.
  • You can also use plain water instead of vegetable/chicken stock if you want to cut down on cooking time or if you haven’t got the ingredients for the stock.

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