Rinse palak leaves very well with enough water and chop them in to big pieces. Include stem too if it is tender.

Similarly chop tomato and onion in to big chunks, garlic in to fine pieces. Keep them aside till use.

Heat oil or butter in a pan add chopped garlic and saute till it is light brown. Then include chopped onions and stir till onion turns translucent. Then include tomato and stir a while.

At last include chopped palak pieces and stir for 2 to 3 minutes or till the palak shrinks.

Add 1 to 1.5 cups of water, cinnamon, cloves and let it cook in medium flame. When the tomato and palak stems are well cooked and softened, switch off the flame. Let this mixture to cool.

Discard the cinnamon and cloves (it will turn bitter otherwise), then transfer the soup mixture in to blender or mixer and puree it till smooth.

Transfer the pureed soup in to pan and re-heat it. Include 1 or 1.5 cups of water depending upon how thick you want the soup to be. Add the spices like salt, pepper and dry mango powder. Combine well. Bring it to boil and simmer it for 2 minutes. Then switch it off.

Nutrients packed palak soup is ready to slurp.

Palak soup turns thick by itself, so it is not necessary to add any thickening agent like corn flour.

If you prefer little sweetness in your soup you can add some sugar.

Some times I add a small carrot too to the soup that gives some sweet note and extra thickness to the soup.

Adjust pepper and salt as per your taste buds.

It is also a practice to add milk to the soup, but I don't like milky smell in the soup so didn't include.

You can garnish the soup with fresh cream to enhance the look.