Spinach-Carrot soup and Stuffed Dinner Rolls

I love having different types of soups for dinner. Many times we have some soup teamed up with sandwiches or a pizza or a burger for dinner- a welcome change from our regular Daal-Chawal .

I am tempted to buy Fresh green spinach leaves (Palak) and fresh orange-red carrots every time I visit the market.

This time I cooked the two together to make this scrumptious Spinach- Carrot soup- a treat for all the Popeye’s in the world

We also had some very soft and fresh dinner rolls from our local bakery. I stuffed them with some potato-beetroot-mushroom filling (usually my choice of filling depends on the vegetables available in my fridge) to make these lovely looking appetizing stuffed rolls.

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Spinach Carrot soup recipe

For about 3-4 servings

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 1 bunch Spinach (Palak) –keep the stems as far as possible

2-3 carrots peeled and grated

1 onion skin removed and cut into half

1 large potato boiled (optional)

1 tsp butter/ margarine

½ tsp sugar

White/green pepper powder

Salt to taste 

Blanch spinach and onion together. Cool and blend in a food processor along with the boiled potato.(I add the boiled potato to give thickness to the soup.You can avoid adding the potato if you like and use cornflour to thicken the soup)

Heat butter/margarine in a pan.

Add grated carrots, sauté for a few seconds.

Pour the spinach puree over it.

Add water(used for blanching) to adjust the soup to the desired consistency. Boil for few minutes.

Add salt, sugar, pepper powder and boil one last time.

Serve hot with breadsticks or toasts or bread rolls.

You can garnish with some grated cheese when serving this soup to kids.

Note: To preserve the green colour of the spinach, don’t cover the pan while blanching. Boil for 10 minutes and immediately immerse the blanched leaves in cold water. (Don’t discard the water used to blanch the spinach.Use it for diluting the soup or for making dal or Roti dough)_________________________________________________________ 

Stuffed Dinner Rolls recipe

For 8-10 rolls 

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 8-10 Dinner Rolls

2 large potatoes boiled, peeled and grated

1 beetroot boiled, peeled and grated

7-8 button mushrooms cleaned and chopped

1 tomato chopped

1 onion finely chopped

2 tsp green Jalapeno sauce (readily available, you can use green chili sauce also)

3-4 greenchillies finely chopped

2 cheese cubes grated (optional)

~ 2 tbsp tomato ketchup

1 tsp butter 

Heat butter in a pan.

Add the chopped onion,green cillies and fry till translucent.

Add the mushroom and sauté till the water from the mushroom evaporates.

Add chopped tomatoes and cook till they become mushy.

Now add the grated potato and beetroot.

Add salt, mix nicely and remove from fire.

Mix in the tomato ketchup and grated cheese.

Cut the dinner rolls horizontally without cutting through.

Spread as much filling as you can evenly and grill for few minutes.

Serve hot.