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Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 3
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Ingredients:
- Spinach - 1 cup. packed
- Tomatillos - 5
- Onion - 1
- Garlic - 2 cloves
- Ginger - 1-inch piece
- Cumin seeds - 1 tsp
- Fennel seeds - 1/2 tsp
- Black peppercorns - 1 tsp
- Thai green chilies - 4
- Salt - to taste
- Oil - 1 tbsp
- Heavy cream - 1 tbsp (optional)
Method:
- Remove the husk from the tomatillos and wash thoroughly. Roughly chop and keep aside.
- Heat oil in a skillet. Add the cumin seeds, fennel seeds, peppercorns, ginger, and green chilies. Saute for 15 seconds. Add the onion and garlic and saute until translucent.
- Add the tomatillos and saute until soft. Finally add the spinach and saute for five minutes.
- Let the mixture cool and puree in a blender. For a smooth texture, strain the soup through a fine mesh strainer.
- Transfer the soup into a saucepan and add the salt. Bring the soup to a boil and remove from the heat. Stir in the heavy cream (if using).
- Serve hot
