Spiced spinach soup (Palak shorba)

1. Melt the butter in a pan, add the cumin seeds, then the chopped onion, and fry for 5 minutes until soft. Add the crushed garlic and grated ginger and fry for 1 minute.

2. Add the washed spinach and wilt for 2 minutes, stirring.

3. Pour in the water, add salt and cook for 5 minutes, no longer, so the spinach keeps its bright green colour.

4. Blend with a stick blender until velvety smooth.

5. Return to the heat, stir in the pepper and most of the cream and just bring to the boil.

6. Ladle into cups, drizzle with cream and serve with croutons or naan slices.

Tip: A light, quick starter that echoes the flavours of palak paneer. For an even greener soup, plunge the cooked spinach into iced water before blending.