ONION POTATO SOUP

Ingredients

1 large onion
1 small sprig spring onion
1 medium potato
1/2 piece ginger
1 florettes garlic
1 blob butter
salt and pepper to taste
1/2 tsp sugar

Method

Chop the spring onion finely and keep aside.

Chop the potato and onion into large chunks.

Pressure cook till soft.

Blend in a mixie till smooth. Sieve

In a pan heat the butter.

Add the ginger and garlic and fry till light brown.

Add the chopped spring onion and stock (prepared above).

Add salt, pepper and chilli sauce as desired.

Serve steaming hot with soup sticks.

SPINACH SOUP

Ingredients

2 cups shredded spinach (1 bunch)
2 tbsp. grated bottle gourd or white pumpkin
1 tsp. fresh cream (optional)
Salt to taste
Pepper to taste
1 small blob butter
2 cup water

Method

Wash spinach well. Put in a large vessel. Sprinkle 2-3 pinches salt and add gourd.

Boil covered, on high, till soft. (3-4 minutes after boiling)

Take of fire and put in colander. Pour cold water over it.

Blend in a mixie till smooth. Add water, mix and take in a deep pan.

Add all other ingredients, except cream. Bring to a boil. Serve piping hot.

Beat cream and pour a swirl of it over individual bowls.

Serve with warm garlic rolls or soup sticks.