Creamy Spinach soup with goat cheese and leek

Creamy Spinach soup with goat cheese and leek

Ingredients

1 medium-size onion, chopped into very small pieces

150 gms of spinach chopped into very small pieces or ground spinach

2-3 tablespoons of oil (preferably olive or sunflower)

1/2 tablespoon of turmeric powder
30-35 small slices of goat cheese (preferably Greek) - Slices should be half the size of those used in salads
1/2 a cup of finely chopped leek
1 cup of evaporated milk

Salt as needed

Procedure

1. Heat the oil in a large pan. When the oil is hot, add the chopped onion. Add the turmeric powder. Fry till the mixture becomes a little soft. 

2. Add the spinach to the mixture. Continue frying for a minute or two.
3. Add the evaporated milk.
4. Stir the mixture till the mixture starts to boil.
5. Add 3/4th of the chopped leek to the mixture.
6. Let the mixture boil for 2-3 minutes.
7. Add salt as needed.
8. Before serving, add the goat cheese slices and the rest of the chopped leek as toppings.

9. Serves 2 persons.

Options

1. You can skip the turmeric powder.
2. You can use milk powder instead of evaporated milk (as a last option)

3. You can use spring onions or welsh onions instead of leek.

4. You can skip goat cheese. You can use cream instead.
5. I have used chopped spinach, but it is better to used ground spinach. It would make the soup more even.
6. In summer, you could prepare the colder variant of the soup. Use less evaporated milk. After cooking, the let the mixture cool and place it a refrigerator (Don't freeze it). 30-35 minutes before you serve, remove the mixture from the refrigerator and add sour cream or soured milk or butter milk or sour yoghurt to the mixture. Add freshly chopped leek or spring onions or welsh onions and keep the mixture aside for 20-25 minutes. Add goat cheese if you want else serve it as it is.