“This is a nourishing soup recipe from 'Young Times' from the column- Eating right with Sanjeev Kapoor. This soup will put the glow back in your cheeks!”
1hr 10mins

Ingredients Nutrition


  1. Wash and shred the spinach.
  2. Next, wash and cut the chicken into small dices.
  3. Peel and finely chop the onion.
  4. Likewise, do the same for garlic.
  5. Put the potatoes in boiling water, allow to become tender, then, peel and mash them.
  6. Heat oil and butter combo in a soup pot.
  7. Add bay leaf.
  8. Add garlic and onion and saute.
  9. Add spinach.
  10. Discard the bay leaf.
  11. Add salt, crushed peppercorns and some water.
  12. Allow to cook for a while (about 10 minutes) on medium flame.
  13. Add potatoes.
  14. Cook for 3 minutes.
  15. Remove from flame.
  16. Add milk.
  17. Blend the above prepared mixture well in a blender to obtain spinach puree.
  18. Remove the crusts from the bread slices.
  19. Cut them into croutons.
  20. Dilute the spinach puree with milk or water.
  21. Heat the spinach puree (soup) in a pan.
  22. In another pan, cook the croutons until they begin to change colour.
  23. Add a little oil to the croutons and cook till they are crisp.
  24. Drain on absorbent paper towels and keep aside.
  25. Heat oil in another pan.
  26. Add boneless chicken pieces.
  27. Saute till cooked.
  28. Sprinkle salt and pepper powder over the cooked chicken pieces.
  29. Add salt to taste.
  30. Flavour the croutons with oregano and red chilli flakes.
  31. To serve, firstly, put the chicken pieces in a soup bowl.
  32. Pour the soup over them.
  33. Garnish with bread croutons.
  34. Serve hot.

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