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This soup is brimful of the goodness of spinach and spring onion greens, not to forget a dash of coriander and mint. The nutmeg and black pepper not only spike up the flavour, they also bring in their healing properties—making this a true herbal delight. Spinach and Mint Soup recipe - How to make Spinach and Mint Soup Tags Thick / Creamy SoupsIndian PartyWestern PartyNon-stick PanQuick Vegetarian SoupsVitamin E Rich Pregnancy First Trimester Preparation Time: 10 mins Cooking Time: 7 mins Total Time: 17 mins Makes 3 servings Show me for servings Ingredients 1 1/2 cups shredded spinach (palak)12 mint leaves (phudina)2 tbsp finely chopped coriander (dhania)1/2 cup finely chopped spring onion greens2 tbsp butter2 tbsp plain flour (maida)2 pinches nutmeg (jaiphal) powder1/2 tsp freshly ground black pepper (kalimirch)1/4 cup fresh cream salt to tasteFor The Garnish1 tbsp fresh cream Method MethodCombine the spinach, mint leaves, coriander, spring onion greens and 4 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes. Drain well.Refresh using cold water, drain completely and blend in a mixer to a smooth thick purée. Keep aside.Heat the butter in a deep non-stick pan, add the plain flour and cook on a slow flame for 1 minute, while stirring continuously.Add the spinach purée, 2 cups of water, nutmeg powder, pepper powder, fresh cream and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.Serve immediately garnished with fresh cream. Nutrient values (Abbrv) per servingEnergy140 calProtein1.9 gCarbohydrates6.5 gFiber1.1 gFat12 gCholesterol20 mgSodium91.7 mgClick here to view calories for Spinach and Mint Soup Spinach and Mint Soup Video by Tarla Dalal