Cooking Method :
Boil half cup of chopped spinach in four cups of water
for around 15 minutes. At the same time boil half cup of cubed potatoes
with water in another pan for around 20 minutes. Once the vegetables are
cooked, strain the stock and keep it aside for later use.
Keep a deep pan on medium flame. Melt a table spoon of butter in it.
Add a teaspoon each of ginger garlic paste and pepper powder and saute
till the aroma emanates. Now add the formerly cooked spinach along with
a table spoon of corn flour to thicken the soup followed by veg stock
and boiled potatoes. Close the pan with a lid and cook for 10 minutes
till the soup thickens.
Spinach potatoes soup can be served as a starter.