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Spinach Soup

2 c Shredded spinach; (1 bunch)
2 tb Grated bottle gourd or white pumpkin
1 ts Fresh cream; (optional)
Salt to taste
Pepper to taste
1 sm Blob butter
2 c Water


Wash spinach well. Put in a large vessel.

Sprinkle 2-3 pinches salt and add gourd.

Boil covered, on high, till soft. (3-4 minutes after boiling)

Take of fire and put in colander.

Pour cold water over it.

Blend in a mixie till smooth.

Add water, mix and take in a deep pan.

Add all other ingredients, except cream.

Bring to a boil. Serve piping hot.

Beat cream and pour a swirl of it over individual bowls.

Serve with warm garlic rolls or soup sticks.

Making time: 25 minutes

Makes: 2 servings

Shelflife: Best fresh

For freezing, freeze after blending, defrost as required and complete remaining procedure.




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