This spinach-tomato soup is like a warm cozy bowl with deliciousness and health packed into one. It comes together quickly and is a perfect pre-meal bowl of antioxidants!
Any soup we love gets into a loop in our kitchen until we get bored. Last year was about the delicious beets soup, and this winter was dedicated to this spinach soup. Almost every other day, we have had it for the past three months. It is super simple to make, and the leftover goes into the flour to make the dough for chapattis (read healthy kitchen habits here.)
Health Benefits of Spinach and Tomato Soup
Spinach is rich in micronutrients, antioxidants, iron and is on our list of ten healthy foods to eat every day. Tomatoes are a rich source of Vitamin C and adding them to spinach in this soup increases the iron absorption in our body – and yes, enhances the flavor too! You got to try this one!
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What are the Key Ingredients for Spinach and Tomato Soup?
2 cups Spinach (2 handfuls)
1 large tomato
2 garlic pods
1 large bay leaf
1 teaspoon ghee/butter (Optional, or use plant-based butter for Vegan)
1 teaspoon salt, per taste
1 teaspoon crushed peppercorn
2-3 cups water
How to make “Spinach and Tomato Soup”?
Add spinach, coarsely chopped tomatoes, a bay leaf, two peeled garlic cloves, water, and salt to the pot in the instant pot.
Instant Pot: Put the pot to high pressure for 5 minutes; when the pot beeps, let the pressure release naturally.
Stove Top: For cooking in a pressure cooked on the stove top, one whistle is enough. For cooking in a pan without pressure, use double the water and put the lid on – let it cook for 15-20 minutes on low flame.
Open the lid, remove the bay leaf with a tong or spoon.
Now blend the soup with a hand blender.
Add ghee/butter/plant-based oil, ground black peppercorn, and serve hot.