large onion (chopped)
cups mushroom (sliced)
bunch spinach (chopped)
cup chicken stock
Salt and pepper to taste
tbsp Noor Oil
Small amount of cream
It’s got spinach and mushroom and we all know what that means; a healthy combination!
Sauté onion and garlic till soft with Noor Oil on medium heat in a thick bottomed pan.
Add the sliced mushroom and sauté for some more time.
Add the chopped spinach now and sauté till the spinach wilts and lets out its water.
Turn off the flame now; allow the cooked vegetables to cool down. Once cooled well, puree the vegetables in a blender.
Transfer the puree into a thick bottom pan, add the chicken stock and allow it to boil for a few minutes.
Season with salt and pepper.
Serve the soup piping hot with a dot of fresh cream on top.