Spinach and Paneer soup with Paneer croutons

If you have spinach and Paneer in your fridge you most probably will make “Palak Paneer”  North Indian very popular dish that’s made almost everywhere else also in India. I like spinach soup and happened to have a 100 gm of Paneer and thought  I could make a full bodied spinach soup without cream (instead using crumbled Paneer in its place) and it was a whole dish for me.

What did I use

1. Spinach - 1 bunch 
2. Crumbled or grated Paneer 100 gms 
3. Salt and pepper
4. Bay leaf - 2
5. Onion -1
6. Olive oil / cooking butter 
7. Chicken/veg stock -1/2 cube 

How did I make this

1. Chop onion into small pieces
2. In a pan add oil or butter and add th bay leaves. Fry if for 30 seconds and toss in the onions 
3. Wash and chop the spinach into small pieces and toss that into the pan after the onions are cooked and translucent in colour. 
4. Cool for 3mins and add salt and pepper as per taste.
5. Let it cool. Remove the bay leaf and purée the spinach and onion mix with some water 
6. In the same pan add the purée and some chicken/veg stock and water depending on how thick you like your soup 
7. Let it boil and add crumbled/grated Paneer and cook for 5 more minutes
8. Adjust salt and pepper according to taste  

For Paneer croutons

In a separate pan fry some Paneer cubes till they are crispy on the outside for the croutons. Sprinkle some salt on top.