Simple Spinach soup

I saw an expat celebrity chef's show on TV the other day. She was making a spinach based gravy. Her method was to boil lots of water , cook the spinach in it, drain the water and dunk the leaves in cold water! "Preserves the color", she chirped! I was outraged at the sheer waste of all those fabulous nutrients. Why not preserve the nutrients instead! Greens are delicate store houses of nutrients. Treat them easy. Here's a quick n healthy spinach soup going right to Sunshine mom's TumyumTreats Monthly Mingle - Soups event. The Monthly mingle event was started by Meeta of "What's for lunch, Honey?".

Fresh Spinach (palak) - 1 medium sized bunch
Coriander leaves (cilantro) - 3 to 4 sprigs
Shallot - 1
Ginger - 1/2"piece
Green chillies - 4 Nos (more or less)
Low fat milk - 1/2 cup
Grated parmesan - enough for sprinkling over each serve
Salt to taste

Rinse the greens well. Slice up the shallot, ginger, and green chillies. Place these and the greens in a thick bottomed pan. Cover and simmer cook till the leaves wilt (3-4 minutes). Blend to smooth puree, add the milk and salt and simmer for a couple of minutes. Ladle onto serving bowls, sprinkle on grated parmesan.