Healthy soup

Serves 4

10 large spinach leaves – torn

1 medium beetroot – sliced thickly

1/4 cauliflower – broken into florets

1 medium tomato – sliced thickly

1/2 red onion – sliced finely

5-6 cloves of garlic – chopped

3-4 baby carrots – sliced

1 tbsp Olive oil

1 tsp black pepper powder

1 tbsp dried parsley

1/2 tsp cinnamon powder

Add 1 glass of water to the spinach, beetroot, cauliflower and tomato, sale to taste and pressure cook for 4 whistles. Blend it with a hand blender.

Separate layers of onion and caramelize over high flame in a greased pan

Remove the onion and roast the garlic till it turns golden brown

Remove the garlic and heat the carrots for 3-4 minutes in the same pan.

Add the blended soup on top of the carrots, then add the onion and garlic. Heat the soup, add water to adjust the thickness of the soup.

Add black pepper powder and then add the parsley.

Sprinkle cinnamon powder once the soup starts bubbling.

Serve with thin slices of toasted bread.

Courtesy- Smita Sahay.