Zainab Khanam
– 2 cups fresh spinach – 1 medium onion (chopped) – 2 garlic cloves (minced) – 1 medium potato (peeled and diced) – 1 cup vegetable broth – 1/2 cup milk or cream (optional) – 1 tbsp olive oil – Salt and pepper to taste – A squeeze of lemon
In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until softened and fragrant.
Add the diced potatoes and cook for a few minutes, allowing them to soften.
Stir in the fresh spinach leaves, and cook until they wilt down. It’ll be a vibrant green in color!
Stir in the cream to make the soup extra creamy. Adjust seasoning with salt and pepper to taste.
Add the vegetable broth and bring to a simmer. Let the soup cook for 10-15 minutes until the potatoes are tender.
Use an immersion blender or transfer the soup to a regular blender to purée until smooth and creamy.
For an extra creamy texture, stir in milk or cream at this stage, adjusting the consistency to your liking. Season with salt and pepper, and add a squeeze of lemon juice for a fresh twist.