2tbspAlmond butter– (or soak 3tbsp almonds in warm water for 30 minutes and grind to a smooth paste)
to tasteSalt Pepper&
Heat 1tbsp butter or ghee and 2tsp oil in a saucepan, add garlic and cook till fragrant. Next add green chilies and onions; cook till onions turn translucent, about 3~4 minutes.
Next add spinach. If using frozen spinach, then add 1cup of water and bring it to a boil. Lower the heat and simmer till the soup thickens a little bit. Add more water if the soup gets too thick.
Using an immersion blender and grind till smooth. Alternately transfer the contents to a blender and grind until smooth.
Return soup to pan and cook on low heat. Add almond butter and season with salt and pepper. Mix well and cook till the soup thickens a little bit. Finally stir in the lemon juice and remove from heat. Serve hot with some chopped almonds on top as garnish.