SPINACH CELERY SOUP

Spinach is a leafy, dark green vegetable and an excellent source of vitamin C, K and folic acid. It is also good source of manganese, iron, Vitamin B2, B1 ,B6 and E.

Celery is rich in antioxidants, minerals and vitamins. It helps in lowering blood pressure, soothes nervous system, treats joint pains and fights cancer.

This soup is very healthy, tasty and simple to make. Potato gives thickness to the soup and celery enhances the flavour and taste of the spinach soup.

INGREDIENTS

Spinach leaves.                               10-15
Celery chopped.                             1 tbsp
Garlic                                                  3-4
Potato peeled chopped small   1
Onion chopped Medium             1
Butter/olive oil                              2 tsp
Salt to taste

FOR GARNISHING

Cottage cheese  as required

METHOD

Cut the cottage cheese/ paneer into thin small strips. Heat a flat pan add little olive oil and toss the strips in the pan till they turn lightly golden in colour. Keep it aside for garnishing.

Wash the spinach and blanch it.

Heat a deep frying pan add butter, onion, potato,celery, garlic and saute for 3-4 minutes on low heat. Add 1/2 tea cup water and cook till potatoes are done. Add the spinach and cook for a minute. Turn off the heat. When it cools down blend it in a blender.

Take the same frying pan add two tea  cup of water and add the spinach puree, mix it well and cook on low heat till it comes to a boil. Season with salt. Cook for another 2-3 minutes. Turn off the heat.

Garnish with cottage cheese/paneer and serve hot.

CAULIFLOWER SOUP

Cauliflower is known as super food because of its numerous health benefits. It is anti inflammatory, rich in vitamins and minerals. It contains antioxidants and phytonutrients.

Celery is rich in antioxidants, minerals and vitamins. It helps in lowering blood pressure, soothes nervous system, treats joint pains and fights cancer.

This soup recipe is very simple and delicious. A puree is made of garlic, cauliflower, celery and onion and strained and cooked in milk and vegetable stock. Crunchy cauliflower florets are added as garnishing.

INGREDIENTS

Cauliflower florets           1  1/2 tea cup
Garlic                                     4-5
Celery chopped                  2 tbsp
Onion chopped                  1
Milk                                         1 teacup
Vegetable stock/water    1  1/2 teacup
Butter                                     1 tsp
Pepper

FOR GARNISHING

Cauliflower florets chopped fine.   1/2 teacup
Olive oil                                                     2 tsp
Spring onions chopped                       1 tbsp

METHOD

Heat olive oil in a  deep frying pan add finely chopped cauliflower florets and saute on medium flame till they become crispy and golden in colour. Season with salt. Keep it aside in a plate.

Take the same frying pan add butter and all the vegetables ( onion , celery, garlic and cauliflower florets), saute on low flame for  8-10 minutes. Cool it and blend in a bender to a fine puree.

Strain the puree. Heat a deep vessel add 1 teacup milk,  1 and 1/2 teacup vegetable stock/ water and strained puree. Bring it to boil. Season with salt and pepper. Turn off the fire.

Garnish with cauliflower florets and spring onions. Serve hot.