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Method of Preparation

Remove the stems of the spinach. Wash and chop the leaves. Put the spinach in a blender with 4 cups of the water and blend for 2 minutes on medium speed. Remove from blender. Add the 1/2 cup water, chilli, ginger and cilantro to the blender and mix until liquefied. Heat a soup pot on medium heat and add the ghee, cumin seeds, mustard seeds, hing and curry leaves. Cook a moment until the seeds pop. Pour in the blended spices, blended spinach, salt and the last cup of water and stir well. Bring to a boil and boil gently, uncovered, for 10-15 minutes. Add black pepper to taste when serving. Spinach is sweet, pungent, cooling with a sweet vipak.lt is heavy to digest and undigested spinach may cause gas and constipation. By itself, it is stimulating to vata and kapha and pacifying to pitta if used in moderation. This spinach soup with its seasonings is a good digestive and can be used by all doshas occasionally, for its medicinal properties. Pitta should use in moderation.

Note
The soup is good for asthma, as a blood builder and decongestant. Spinach is not so good for the patient with kidney stones and gallstones or for those with gouty arthritis and oedema, as it causes water retention.

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