Spinach-Carrot soup and Stuffed Dinner Rolls
  • 2 – 3 carrotspeeled and grated
  • 1 half onionskin removed and cut into
  • 1 potatolarge boiled (optional)
  • 1tsp butter margarine/
  • xbdtsp sugar
  • / pepperWhitegreen powder
  • to taste Salt
  1. 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)
  2. Heat butter/margarine in a pan.
  3. Add grated carrots, sautxe9 for a few seconds.
  4. Pour the spinach puree over it.
  5. Add water(used for blanching) to adjust the soup to the desired consistency. Boil for few minutes.
  6. Add salt, sugar, pepper powder and boil one last time.
  7. Serve hot with breadsticks or toasts or bread rolls.
  8. You can garnish with some grated cheese when serving this soup to kids.
  9. Note: To preserve the green colour of the spinach, donu2019t cover the pan while blanching. Boil for 10 minutes and immediately immerse the blanched leaves in cold water. (Donu2019t discard the water used to blanch the spinach.Use it for diluting the soup or for making dal or Roti dough)_________________________________________________________
  10. Stuffed Dinner Rolls recipe
  11. For 8-10 rolls
  12. _____________________________________________________
  13. 8-10 Dinner Rolls
  14. 2 large potatoes boiled, peeled and grated
  15. 1 beetroot boiled, peeled and grated
  16. 7-8 button mushrooms cleaned and chopped
  17. 1 tomato chopped
  18. 1 onion finely chopped
  19. 2 tsp green Jalapeno sauce (readily available, you can use green chili sauce also)
  20. 3-4 greenchillies finely chopped
  21. 2 cheese cubes grated (optional)
  22. ~ 2 tbsp tomato ketchup
  23. 1 tsp butter
  24. Heat butter in a pan.
  25. Add the chopped onion,green cillies and fry till translucent.
  26. Add the mushroom and sautxe9 till the water from the mushroom evaporates.
  27. Add chopped tomatoes and cook till they become mushy.
  28. Now add the grated potato and beetroot.
  29. Add salt, mix nicely and remove from fire.
  30. Mix in the tomato ketchup and grated cheese.
  31. Cut the dinner rolls horizontally without cutting through.
  32. Spread as much filling as you can evenly and grill for few minutes.
  33. Serve hot.
Recipe Notes