Spinach Soup Recipe Palak Soup

More on Spinach Soup

Spinach (palak) has long been known as an incredibly healthy “supergreen” ingredient. Raw spinach is a low-calorie food packed with essential nutrients like iron, calcium, and vitamin K. But although spinach is healthful, not everyone is fond of its flavor. However, if cooked properly and seasoned well these nutritious greens really can make a fan of even the staunchest spinach critics. This spinach soup, for example, is an easy and delicious way to include leafy greens in your diet. Flavorful aromatics are sautéed with fresh spinach, then made faintly thick and mildly sweet with chickpea/gram flour. The soup is seasoned beautifully so that every spoonful has a wonderful – and not overwhelming – taste of earthy, savory spinach. I use an immersion blender to get the palak soup perfectly creamy, and the recipe is therefore a one-pot dish as well! Consider topping the soup with some coconut cream like I have done to make it an even healthier vegan spinach soup. I love to make various Soup Recipes and they are so comforting and healthier during colder days. Sipping a mug of steaming hot soup is like a warm hug during winters. Continue reading for the full recipe and video for how to make my favorite, ridiculously simple, bright and flavorful spinach soup from scratch!

How to Make Palak Soup (Spinach Soup)

Prep Spinach

1. Using a strainer or colander rinse some spinach leaves very well in water a few times, removing any mud or soil clinging on the leaves or stems. Drain all the water. Remember that if the stems are tender, you can use them. If the stems are stringy or fibrous, then only use the leaves.
2. Then chop and set them aside. Measure and you will need 2 cups of chopped spinach.

Sauté Aromatics

3. Heat 1 to 1.5 tablespoons of oil (any neutral flavored oil or olive oil) in a saucepan or kadai. Keep heat to a low. Add bay leaf and sauté for 2 to 3 seconds. Note that instead of bay leaf you can also use tej patta (Indian bay leaf).
4. Then add ¼ teaspoon of chopped garlic cloves. Sauté on low heat until the garlic is lightly browned. Be careful to not burn the garlic or it will taste bitter.
5. Then add ¼ cup chopped onions. Sauté stirring often until the onions are softened.
6. Add the 2 cups of chopped spinach. Stir to combine, and season with ¼ teaspoon black pepper and salt to taste.
7. Now add 1 tablespoon gram flour (besan). You can also use chickpea flour or all-purpose flour or cornmeal instead.
8. Combine and stir to mix well.

Cook Palak Soup Mixture

9. Next pour 2 cups of water into the pot. For a more flavorful soup opt to add vegetable stock instead of water.
10. Bring the mixture to a boil over medium-low to medium heat.
11. After the soup mixture comes to a boil, simmer for 3 to 4 minutes on low to medium-low heat.
12. Add ¼ teaspoon of ground cumin powder. Mix again.
13. Switch off the heat and remove the pot from the burner, and let the soup mixture cool slightly.
14. Before blending remove the bay leaf (or tej patta) from the soup mixture and discard it. If you forget to remove the bay leaf/tejpatta, your spinach soup will have a weird bitter taste.

Make Spinach Soup

15. Once the soup has cooled, use either an immersion blender or hand blender to blend until smooth. You can also use a standing blender or mixer-grinder and work in batches if needed. Just be sure the soup has dropped to a temperature that’s safe for whatever equipment you use. If the soup looks a bit thick, then add ¼ cup water and stir. The consistency should be smooth, and slightly thin.
16. Turn the stovetop heat back on to medium, and bring the palak soup to a gentle simmer. Cook for another 2 to 3 minutes. Before serving check the seasonings. Add more salt and pepper if needed.
17. Pour in soup bowls and drizzle with 1 tablespoon of coconut cream. Sprinkle some crushed black pepper if needed. A topping of bread croutons also tastes good with this soup.
18. Serve Spinach soup hot or warm as a starter or as a light dinner with a side of any Vegetable Salad. You can also serve this soup as an entree with a main course of any baked dish or Pasta or simple rice-based dish like Pulao or pilaf. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. French Onion Soup Recipe Tomato Soup Recipe (Homemade & Easy) Mushroom Soup Recipe (Cream of Mushroom Soup) Sweet Corn Soup Recipe This Spinach Soup recipe from the blog archives first published in July 2013 has been republished and updated on November 2022.

title: “Spinach Soup Recipe Palak Soup " ShowToc: true date: “2024-11-01” author: “Jarrod Fortuna”

More on Spinach Soup

Spinach (palak) has long been known as an incredibly healthy “supergreen” ingredient. Raw spinach is a low-calorie food packed with essential nutrients like iron, calcium, and vitamin K. But although spinach is healthful, not everyone is fond of its flavor. However, if cooked properly and seasoned well these nutritious greens really can make a fan of even the staunchest spinach critics. This spinach soup, for example, is an easy and delicious way to include leafy greens in your diet. Flavorful aromatics are sautéed with fresh spinach, then made faintly thick and mildly sweet with chickpea/gram flour. The soup is seasoned beautifully so that every spoonful has a wonderful – and not overwhelming – taste of earthy, savory spinach. I use an immersion blender to get the palak soup perfectly creamy, and the recipe is therefore a one-pot dish as well! Consider topping the soup with some coconut cream like I have done to make it an even healthier vegan spinach soup. I love to make various Soup Recipes and they are so comforting and healthier during colder days. Sipping a mug of steaming hot soup is like a warm hug during winters. Continue reading for the full recipe and video for how to make my favorite, ridiculously simple, bright and flavorful spinach soup from scratch!

How to Make Palak Soup (Spinach Soup)

Prep Spinach

1. Using a strainer or colander rinse some spinach leaves very well in water a few times, removing any mud or soil clinging on the leaves or stems. Drain all the water. Remember that if the stems are tender, you can use them. If the stems are stringy or fibrous, then only use the leaves.
2. Then chop and set them aside. Measure and you will need 2 cups of chopped spinach.

Sauté Aromatics

3. Heat 1 to 1.5 tablespoons of oil (any neutral flavored oil or olive oil) in a saucepan or kadai. Keep heat to a low. Add bay leaf and sauté for 2 to 3 seconds. Note that instead of bay leaf you can also use tej patta (Indian bay leaf).
4. Then add ¼ teaspoon of chopped garlic cloves. Sauté on low heat until the garlic is lightly browned. Be careful to not burn the garlic or it will taste bitter.
5. Then add ¼ cup chopped onions. Sauté stirring often until the onions are softened.
6. Add the 2 cups of chopped spinach. Stir to combine, and season with ¼ teaspoon black pepper and salt to taste.
7. Now add 1 tablespoon gram flour (besan). You can also use chickpea flour or all-purpose flour or cornmeal instead.
8. Combine and stir to mix well.

Cook Palak Soup Mixture

9. Next pour 2 cups of water into the pot. For a more flavorful soup opt to add vegetable stock instead of water.
10. Bring the mixture to a boil over medium-low to medium heat.
11. After the soup mixture comes to a boil, simmer for 3 to 4 minutes on low to medium-low heat.
12. Add ¼ teaspoon of ground cumin powder. Mix again.
13. Switch off the heat and remove the pot from the burner, and let the soup mixture cool slightly.
14. Before blending remove the bay leaf (or tej patta) from the soup mixture and discard it. If you forget to remove the bay leaf/tejpatta, your spinach soup will have a weird bitter taste.

Make Spinach Soup

15. Once the soup has cooled, use either an immersion blender or hand blender to blend until smooth. You can also use a standing blender or mixer-grinder and work in batches if needed. Just be sure the soup has dropped to a temperature that’s safe for whatever equipment you use. If the soup looks a bit thick, then add ¼ cup water and stir. The consistency should be smooth, and slightly thin.
16. Turn the stovetop heat back on to medium, and bring the palak soup to a gentle simmer. Cook for another 2 to 3 minutes. Before serving check the seasonings. Add more salt and pepper if needed.
17. Pour in soup bowls and drizzle with 1 tablespoon of coconut cream. Sprinkle some crushed black pepper if needed. A topping of bread croutons also tastes good with this soup.
18. Serve Spinach soup hot or warm as a starter or as a light dinner with a side of any Vegetable Salad. You can also serve this soup as an entree with a main course of any baked dish or Pasta or simple rice-based dish like Pulao or pilaf. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. French Onion Soup Recipe Tomato Soup Recipe (Homemade & Easy) Mushroom Soup Recipe (Cream of Mushroom Soup) Sweet Corn Soup Recipe This Spinach Soup recipe from the blog archives first published in July 2013 has been republished and updated on November 2022.