Spinach Soup Recipe (Palak Soup)
User Reviews
4.8
Spinach Soup Recipe (Palak Soup)
Description
Spinach Soup (Palak Soup) features a base of fresh chopped spinach sautéed with onions and garlic, flavored with ground cumin and seasoned with black pepper and salt. Gram flour or chickpea flour is added during cooking to help thicken the soup, providing body and a slight nuttiness. The cooking method includes simmering all ingredients together with water or vegetable stock, allowing flavors to meld while softening the spinach.
This preparation yields a soup with a tender texture and balanced spicing, where the warmth of cumin complements the mild bitterness of spinach. The optional addition of coconut cream on top introduces creaminess and a subtle sweetness, enhancing the overall mouthfeel without overpowering the vegetable flavors.
Palak Soup can be enjoyed as a nourishing starter or light meal. Its gentle flavors and wholesome ingredients make it a soothing choice, especially when a warm, green vegetable dish is desired.
Ingredients
- 2 cups spinach palak, chopped
- ¼ cup onion chopped
- ¼ teaspoon garlic or 2 to 3 small to medium-sized garlic cloves, chopped
- 1 tablespoon gram flour or chickpea flour - swap with cornmeal or all-purpose flour
- ¼ teaspoon cumin cumin powder, ground
- 1 bay leaf - small sized, swap with tej patta (Indian bay leaf)
- 2 cups water or vegetable stock
- 1 or 1.5 tablespoons olive oil or butter
- ¼ teaspoon black pepper or add as required, ground
- salt as required
- 2 to 3 tablespoons coconut cream for topping, optional
- 2 to 3 pinches of black pepper optional, crushed
Instructions
Preparation
- First rinse the spinach leaves very well in water a few times. Then drain all the water.
- Chop the spinach leaves and keep aside. If the stems are tender, you can use these too.
Sautéing and cooking spinach soup mixture
- Heat oil in a sauce pan. Add the bay leaf or tej patta and sauté for 2 to 3 seconds on low heat.
- Now add the chopped garlic and sauté till the garlic is light browned or browned. Don't burn the garlic.
- Sauté the garlic on a low heat. Add chopped onions and sauté till the onions are softened.
- Add the chopped spinach. Stir and season with black pepper and salt.
- Now add the besan or gram flour. Mix well.
- Pour 2 cups water and mix again.
- Bring the mixture to a boil and then simmer for 3 to 4 minutes.
- Add ground cumin and stir well.
- Switch off the heat and let the soup mixture cool a bit.
Making spinach soup
- When the soup mixture's heat has reduced or has become warm, first remove the bay leaf or tej patta and discard it.
- Then blend with a hand blender or in a blender until fine and smooth.
- Check the seasonings and add some more salt or pepper if required.
- If the soup looks thick, then add about ¼ cup water and stir.
- Keep the well blended soup back on the stove for simmering for 2 to 3 minutes.
- Serve spinach soup hot sprinkled with some freshly crushed black pepper and coconut cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 622mg | 26% |
| Potassium | 300mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2828IU | 57% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 10mg | 11% |
| Vitamin E | 3mg | |
| Vitamin K | 158µg | |
| Calcium | 54mg | 5% |
| Vitamin B9 (Folate) | 82µg | |
| Iron | 2mg | 11% |
| Magnesium | 42mg | 11% |
| Phosphorus | 55mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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