1. In a large kadai, add butter and tej leaf. saute till it turns aromatic.
2. Heat the butter in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
3. Add palak leaves. make sure to cut the stem and clean before you use.
4. Add 2 cups of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
5. Allow to cool completely and remove bay leaf.Once cooled, blend in a mixer to a smooth purée.Strain the purée with help of a sieve and transfer it to a kadhai.
6. Further transfer the blended puree to the same kadai.
7. Combine the cornflour-milk mixture and the cream in a bowl and mix well till no lumps remain and add it to the spinach purée and mix well. Cook on a medium flame for 2 minutes, while stirring occasionally.
8. Add salt and give a good mix.
9. Get the puree to boil.
10. Add crushed black pepper and sugar., stir 1 tbsp of corn starch with ¼ cup water and make a paste out of it. add it to the soup accordingly. stir again and check the consistency. the more corn starch you add the more thick your soup will be.
11. Pour the soup in serving bowl and top with fresh cream
12.  enjoy the piping hot palak soup.

Health Benefits Of Spinach

• Improves Eyesight

• Treats Macular Degeneration

• Maintains Blood Pressure

• Strengthens Muscles

• Increases your Metabolism

• Prevents Atherosclerosis