Ingredients

• 200 gm. spinach or Palak, washed and roughly chopped

• 1 tbsp. butter

• 2 level tbsp. corn flour, fine variety

• 1/2 cup full cream milk (not skimmed)

• 1/2 cup tomato juice, fresh or bottled

• 1 tsp. salt

• 1/2 tsp. black pepper

• 2 tsp. cream for each bowl

Instructions

1. Microwave cook cleaned spinach leaves for 2-3 minutes, on high (covered).

2. Place in a blender, along with tomato juice and liquidize/blend. Keep aside.

3. Place butter in a microwave suitable cooking dish and cook in a microwave, for 20 seconds, on high.

4. Add and mix cornflower with the melted butter and microwave again for 1 minute on high. Transfer to a large bowl and add spinach and tomato juice mix from step 2.

5. Season with salt and black pepper and stir well.

6. Cover and microwave for 5 minutes on high. If you don’t cover, it will splash all over the microwave.

7. Add milk and heat through.

8. If it looks too thick, add a little more boiling water, mix well.

9. Dish out into soup bowls. Top with 1 teaspoon cream to each bowl, gently swirl it with a fork and serve hot, with fresh bread.

10. You can add a little chilli powder or chopped green chillies or chilli sauce if you wish.

11. Also see Soup Selection.