Spinach and Tomatillo Soup ~ Day 144

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 3

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Ingredients:

• Spinach - 1 cup. packed
• Tomatillos - 5
• Onion - 1
• Garlic - 2 cloves
• Ginger - 1-inch piece
• Cumin seeds - 1 tsp
• Fennel seeds - 1/2 tsp
• Black peppercorns - 1 tsp
• Thai green chilies - 4
• Salt - to taste 
• Oil - 1 tbsp
• Heavy cream - 1 tbsp (optional)

Method:

1. Remove the husk from the tomatillos and wash thoroughly.  Roughly chop and keep aside.
2. Heat oil in a skillet.  Add the cumin seeds, fennel seeds, peppercorns, ginger, and green chilies. Saute for 15 seconds.  Add the onion and garlic and saute until translucent.
3. Add the tomatillos and saute until soft.  Finally add the spinach and saute for five minutes.
4. Let the mixture cool and puree in a blender.  For a smooth texture, strain the soup through a fine mesh strainer.
5. Transfer the soup into a saucepan and add the salt.  Bring the soup to a boil and remove from the heat.  Stir in the heavy cream (if using).  
6. Serve hot