Blanch spinach leaves in boiling hot water for two to three minutes. Drain, refresh in cold water and puree them in a mixer.Heat olive oil in a deep pan. Add black cardamoms, cloves, cinnamon and refined flour and sauté for two to three minutes. Add ginger, garlic, onion and continue to sauté for about five minutes. Add black peppercorns, bay leaves, salt, white pepper powder, roasted cumin powder and five cups of water. Stir and simmer for ten minutes stirring at intervals. Strain the stock. Add the spinach puree to the strained stock and mix well. Cook for four to five minutes. Serve piping hot.
Adding Vegetables are optional.