Recipe for Tomato and Spinach Soup


  • 4 large tomatoes
  • A bunch of baby spinach, approx 200 gms
  • 1 large onion, thick sliced
  • 6-8 cloves of garlic
  • 1 small piece of ginger
  • 10-12 black pepper corns
  • 1 bay leaf
  • 4 cups of water
  • A handful of fresh basil leaves
  • ½ tsp paprika pwd, optional
  • Salt and pepper powder to dress
  • Cream for topping, optional

Cooking Directions

Make small cross incision at the back of each tomato and put it in a large pot.

Fill it up with entire water, crushed garlic, crushed ginger, chopped onions, bay leaf, black pepper corns and salt to taste.

Cover cook stirring occasionally on medium heat, until the tomatoes are soft,

you’ll know they are done once the skin has separated from them. Discard the skin and bay leaf.

Tomato and Spinach Soup Photos

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