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This is a soup which I have prepared with ZERO oil, butter and cheese as I wanted to make a healthy soup. Since spinach is one major ingredient at my home, my first choice for soup was Spinach 🙂 . Usually in India, we make spinach soup with lentil. I wanted to try a bit different version with chickpea flour and here it is.


I am getting this entry into the event ‘Soups with SS’ hosted by Shruti @ Cooking with SJ and Sonal @ Simply Vegetarian 777

Thank you ladies for hosting such a wonderful event 🙂



Spinach : Fresh bunch

Garlic : 4 large pods

Ginger : a small piece

Chickpea flour : 2 teaspoons

Cumin powder : 1 teaspoon

Corriander powder : 1 teaspoon

Pepper powder : 1 1/2 teaspoon

Salt : 1/2 teaspoon


Clean spinach, chop ginger and garlic. Put these 3 in blender and grind it with minimal water to a fine paste.


In a pan, dry roast chickpea flour, cumin powder, corriander powder for 3 mins. Let it cool. Next add 300 ml water to this (You can adjust). Add salt and pepper powder. Check for the taste. Heat this in the same pan. In 5 mins it would start getting thicker. Keep stirring otherwise it might get much thicker. When it is boiling well. Add the spinach paste. Let it boil for another 10 mins, keep stirring. Now the spinach would have got cooked. Stop and serve hot 🙂 The complete process doesn’t take more than 30 minutes time.



Optionally you can add, cashews by soaking them in hot water for 10 mins, grind it along with the spinach. This would give a rich taste.