Soups are the mainstay of our daily dinners. As is commonly believed dinner has to be the lightest meal of the day. However that is the only meal when the family eats together. To keep this meal interesting is a mothers nightmare. My experiments and variations are tried out at this meal.It should be the time when i need my creative juices to flow, but alas after a long tiring day , its the flash in the pan ideas that strike me.This started as one such experiment, but turned out edible. So all is well!
1 cup of coarsely pureed boiled spinach, 1 tbsp of wholewhaet flour, 1 cup milk, 1 tbsp chopped garlic, salt and pepper to taste.Heat oil and lightly fry garlic, add spinach puree and boil. Mix the flour and milk to a smooth paste. Add to the spinach. Add 1 cup water and salt and pepper to taste. Stir on slow flame till well blended.
Serve with crusty bread, croutons or soup sticks.
1 cup of coarsely pureed boiled spinach, 1 tbsp of wholewhaet flour, 1 cup milk, 1 tbsp chopped garlic, salt and pepper to taste.Heat oil and lightly fry garlic, add spinach puree and boil. Mix the flour and milk to a smooth paste. Add to the spinach. Add 1 cup water and salt and pepper to taste. Stir on slow flame till well blended.
Serve with crusty bread, croutons or soup sticks.
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