Spinach soup is a delicious and nutritious dish where the goodness of fresh spinach blends with the richness of a variety of flavours. This delightful spinach soup recipe is easy and rich in vitamins and minerals, perfect for a light lunch or a healthy dinner. Spinach soup can be prepared by saut ing fresh spinach with chopped onions and garlic until it shrinks, followed by simmering it along with vegetable or chicken broth so that the liquid absorbs deep flavours. The spinach soup is blended until smooth, and the outcome has a velvety soft texture perfect for the cuisine. Add cream or a dollop of yoghurt to give it extra richness. This spinach soup is ideal as a standalone meal or a starter to a giant feast. It goes beautifully with crusty bread, a fresh salad, or topping it with croutons, grated cheese, or a drizzle of olive oil for extra flavour. Rich in iron, antioxidants, and fibre, spinach soup is a great way to include more greens in your diet. Whether you are in the mood for a healthy, quick meal or a gentle dish on a cold day, spinach soup will surely be the right choice!

• 2 bunches spinach
• 200 gms boneless chicken
• 2-3 cloves garlic
• 1 bay leaf
• 2 potato
• 1/4 tsp oregano
• 2 wheat bread
• 1 tbsp butter
• 1 onion
• 1/4 cup milk
• 6-7 peppercorns
• Salt
• Cooking oil

• To prepare a delightfully dense spinach soup, start by preparing the spinach and chicken.
• Begin by cleaning and shredding two bunches of fresh spinach, gently removing any tough stems.
• Then, wash and chop 200 gms of boneless chicken into small, inch-sized cubes.
• Set both aside and prep the aromatics and base for your soup.
• Peel one medium onion along with two to three cloves of garlic. Chop them up nicely.
• Melt one tablespoon of butter and three tablespoons of oil in a soup pot over medium heat.
• Add chopped garlic, onion, and bay leaf into the oil once it's hot. Saute them until the onion becomes translucent and the garlic fragrant..
• Add shredded spinach to the pot and cook for a few minutes. The spinach will wilt down considerably, reducing in volume.
• When the spinach has softened, remove the bay leaf and season with salt and six to seven crushed peppercorns for a light hint of spiciness.
• Add enough water to the pot to make the soup-like consistency.
• Bring to medium heat and let cook almost for 10 minutes until all flavours have balanced well.
• Meanwhile, peel and boil two medium potatoes in another pot until they're soft.
• After they have cooled down a bit, mash them so that they become smooth.
• After 10 minutes of boiling the spinach soup, add the mashed potatoes to the spinach mixture.
• Allow the soup to cook for three minutes more; the potatoes should blend well in the soup and thicken it slightly.
• Then, take the pan off the heat and add a quarter cup of milk to it.
• This helps the soup thicken in consistency and gives it a creamy feel.
• Then, using a blender, you can blend the soup to a smooth consistency, which creates a rich spinach pur e.
• Allow the soup to simmer on the stovetop after all the ingredients have been well combined.
• While the soup is warming up, prepare the croutons.
• Take two slices of bread, remove the crusts, cut them into small cubes.
• Heat a little oil in another pan. Throw the bread cubes in and saute until golden brown.
• Next, heat some oil in another pan, and then cook diced chicken with salt and black pepper for seasoning.
• Season as per your taste and cook until the chicken turns white. Add the pieces of boiled chicken and pour over the spinach soup in a bowl, top with crispy flavoured croutons. Enjoy the recipe of your spinach soup.