Spinach Potato soup

The nutritive value of spinach is well-known. But making kids eat spinach is one of the biggest challenges for moms. Potato being a natural favorite, forms a great combination with spinach. Here is a Thai-inspired recipe that was well-received when I invited my friends and their three kids for lunch.

Ingredients: (serves 4)

spinach leaves - 4 oz (about 100 grams)

potato - 1 large

peas - 1/4 cup (boiled)

coconut milk - 2 cups (thick)

vegetable stock - 1 cup

salt - 1 tsp (adjust according to taste)

pepper powder - 3/4 tsp (adjust according to taste)

butter - 1 tbsp

ginger-garlic paste - 1/2 tsp

lemon juice - 1 tbsp

fresh cream - 4 tsp

Method:

Pressure cook/microwave the potatoes until soft. Take washed spinach leaves in a sauce pan with very little water (about 3 tablespoons). Boil for about 5 minutes until the leaves are just wilted, but do not let them change color. Allow to cool, add boiled peas and blend to a fine paste. Keep aside.

Cool, peel and completely mash the cooked potato and keep aside.

Heat coconut milk and vegetable stock in a sauce pan. Add the spinach paste, mashed potatoes, ginger-garlic paste and salt. Cook for 5 minutes. Mix in the butter, lemon juice and pepper. Decorate with fresh cream and serve hot.