• Spinach - 1 bowl
  • Onions chopped - 1 katori
  • Garlic finely chopped - 1 tablespoon
  • Brown rice soaked in 2 cups of water - 15g
  • Soya milk/low fat milk - 30ml
  • Black pepper powder - 1 teaspoon
  • Red capsicum - for garnishing
  • Salt - to taste
  • Oil  - 1/2 tsp.



  • Heat 1 cup water in a deep non-stick pan, add spinach and cook.
  • Heat oil in another non-stick pan; add garlic and onions and saute for a minute.
  • Add brown rice with the water in which it was soaked and cook till brown rice is done. Switch off the heat.
  • Add the brown rice mixture to the spinach mixture and mix well. Switch off the heat, strain, cool and grind with milk to a smooth puree.
  • Heat this puree in another deep non-stick pan.
  • Add salt and pepper powder and mix well. Cook for 2-3 minutes.
  • Pour the soup into a soup bowl, sprinkle pepper powder, garnish with red capsicum strips and serve immediately.

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