Peas, Pesto and Spinach Soup

December brings the brightest, tastiest spinach and the sweetest peas. This soup combines both of them and adds a fragrant basil pesto with it. The paneer adds a chewy component and tastes delicious with the soup. 

This is a thick soup and very filling. You can make a meal with this soup and garlic bread. 

Ingredients:

1/2 cup peas

1 1/2 tablespoons basil pesto

1 cup blanched spinach (add a little salt to the water while blanching)

2 cloves garlic

1/2 teaspoon black pepper

1 + 1/2 teaspoon olive oil

1 1/2 cups water (you can use the water in which you blanched the spinach)

Salt  

10 - 15 paneer sticks (see photo)

Heat 1 teaspoon oil in a saucepan and add peas. Add half a cup of water and bring to a boil. Add the cloves of garlic and cook till the peas are soft. Blend these peas along with the spinach. Add water as required to bring to a thick soup  consistency. Bring this purée to a boil and then add the basil pesto. Add salt and pepper. Mix well and adjust for seasonings. Take it off heat. Do not cook for long after adding pesto as it will turn dark in colour. 

While the puree is boiling, in a nonstick pan, heat the remaining oil. Put paneer sticks and sauté till golden. 

Pour soup in a bowl, top with the paneer sticks and serve hot with garlic bread.