Clean and wash the spinach leaves.

Roughly chop the spinach leaves.

Bring 2 cups of water and some salt to a boil in a saucepan.

Prepare a bowl of iced water.

Blanch the spinach leaves in the boiling water for 2 minutes.

Drain the spinach and plunge it into the iced water for 2 minutes.

Add the remaining chopped vegetables (carrot, onion, cucumber, ginger, garlic, green chilli) in the blender.

Drain the spinach in a colander, reserving a little of the iced water.

Add the drained spinach leaves and about 1/2 cup of the iced water to the blender and blend until smooth.

Add the yogurt, balsamic vinegar, paprika, and pepper and blend again.

Taste and season with salt and pepper accordingly.

Adjust the consistency of the soup by adding little water.

Transfer to a bowl/container and cover with cling film.

Place in the refrigerator to chill for an hour.

Dry roast the pine nuts in a skillet over low heat until lightly browned (about 4-5 minutes).

Serve Chilled Spinach and Cucumber Soup sprinkled with toasted pine nuts and olive oil.