1. Cool the blanched almonds. 2. Peel them and cut into slivers. 3. Roast till they turn golden. 4. Keep aside. 5. Heat oil in a pan. 6. Add bayleaf, onion, garlic and black peppercorns. 7. Saute for a minute. 8. Toss in the shredded spinach, reserving some for garnish. 9. Saute the shredded spinach that's in the pan for 5 minutes. 10. Add 3 cups of water, salt and the roasted cumin powder. 11. Bring the mixture to a boil. 12. Remove from heat and strain. 13. When the mixture has slightly cooled, puree the spinach in a blender. 14. Now, transfer the puree to the pan and mix in the cooking liquid. 15. Stir in the skimmed milk and check for the seasoning. 16. Bring the mixture to a boil. 17. Now, place the shredded spinach leaves in individual bowls. 18. Pour the hot soup over this. 19. Garnish with almond slivers. 20. Serve immediately! ---------------------------------------------------------------------------
Nutrition
Ingredients
