Palak soup recipe, an easy nutritious, creamy soup made with Indian spinach for a wholesome starter.
I really don’t make soups often at home. Actually, lazy to prepare. Otherwise if I can get a bowl of soup someone makes and gives in hand, ready to have it as dinner.
So haven’t tried soups that much, other than the few I have posted. Now, as Sangeeta inspired me to make soups, I tried her palak soup (Spinach soup) which was too easy to try.
After long time, Singapore climate is back on track. Yes it started raining often. So long, this summer has been too too hot which I couldn’t handle. This is the right time for trying out different soups.
It could help me to have something healthy too. Otherwise I am really bad eating balanced diet.
Today after gym, I bought a pack of spinach to try and have this soup. Perfect for today’s weather! Just finished my bowl of soup and started this post. It was really very delicious.
Indian spinach Soup
Palak soup is a type of soup that is made using spinach as the main ingredient. It is usually made by blending spinach with other ingredients such as onions, ginger, garlic, and spices to create a thick and creamy soup.
Palak soup is often served as a starter or appetizer and can be enjoyed hot or cold. It is also a healthy option as it is high in vitamins and minerals and low in calories.
Some variations of palak soup can also include lentils, cream or yogurt to add more creaminess and protein.
Check out my other related posts:
Palak soup recipe
- 1 cup Spinach or Indian palak, tightly packed
- 1 Onion
- 1 tablespoon Butter
- ½ cup Milk or cooking cream (if cream ¼ cup)
- ¼ teaspoon Sugar
- Salt & pepper - As needed
- 2 teaspoon Corn flour white starch
- Clean spinach, remove the thick stalk, roughly chop it.
- Cube onion and sauté it in butter until transparent. Add spinach to it and saute until it wilts/ reduces in volume.
- Bring a cup of water in a sauce pan and add the sautéed palak and onion. Boil for 2 mins with sugar.
- Puree it either with a hand immersion blender or cool down and grind it in mixer smoothly.
- Heat again with milk/ cream with corn flour dissolved in it. Simmer until thick.
- Adjust the consistency with water or milk if needed. Lastly mix salt and pepper.
- Sugar retains the color of spinach. But do not over cook to maintain the fresh green.
- You can add a clove of garlic while sauteeing onion.
- Indian palak gives bright green soup. I once tried with local spinach which was deep green in colour.
- Cream means less, milk means little more for richness of taste.
- Clean spinach, remove the thick stalk, roughly chop it. Cube onion and sauté it in butter until transparent. Add spinach to it. And saute until it wilts and reduces in volume.
2. Bring a cup of water in a sauce pan and add the sautéed palak and onion. Boil for 2 mins with sugar.
3. Puree it either with a hand immersion blender or cool down and grind it in mixer smoothly.
4. Heat again with milk/ cream with corn flour dissolved in it. Heat until thick. Adjust the consistency with water or milk if needed. Lastly mix salt and pepper.
Serve hot with generous seasoning of salt and pepper. You can have toast along side.