Spinach soup is a healthy soup made with fresh spinach and basic ingredients. This Palak Soup recipe is easy to make and does not require cream or thickener. It is light, nourishing, and suitable for everyday meals. The soup is naturally vegan and gluten-free.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Side Dish
  • Cuisine: World

Ingredients

  • 2 cups spinach (– chopped (palak))
  • ¼ cup onion (– chopped)
  • ¼ teaspoon 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 ground cumin ((cumin powder))
  • 1 bay leaf (– small sized, swap with tej patta (Indian bay leaf))
  • 2 cups water (or vegetable stock)
  • 1 or 1½ tablespoons olive oil (or butter)
  • ¼ teaspoon ground black pepper (or add as required)
  • salt (as required)
  • 2 to 3 tablespoons coconut cream (– for topping, optional)
  • 2 to 3 pinches of crushed black pepper (– optional)

Method

Preparation

  1. First rinse the spinach leaves very well in water a few times. Then drain all the water.
  2. Chop the spinach leaves and keep aside. If the stems are tender, you can use these too.

Sautéing & Cooking Spinach

  1. Heat oil in a sauce pan. Add the bay leaf or tej patta and sauté for 2 to 3 seconds on low heat.
  2. Now add the chopped garlic and sauté till the garlic is light browned or browned. Don't burn the garlic.
  3. Sauté the garlic on a low heat. Add chopped onions and sauté till the onions are softened.
  4. Add the chopped spinach. Stir and season with black pepper and salt.
  5. Now add the besan or gram flour. Mix well.
  6. Pour 2 cups water and mix again.
  7. Bring the mixture to a boil and then simmer for 3 to 4 minutes.
  8. Add ground cumin and stir well.
  9. Switch off the heat and let the soup mixture cool a bit.

Making Spinach Soup

  1. When the soup mixture's heat has reduced or has become warm, first remove the bay leaf or tej patta and discard it.
  2. Then blend with a hand blender or in a blender until fine and smooth.
  3. Check the seasonings and add some more salt or pepper if required.
  4. If the soup looks thick, then add about ¼ cup water and stir.
  5. Keep the well blended soup back on the stove for simmering for 2 to 3 minutes.
  6. Serve spinach soup hot sprinkled with some freshly crushed black pepper and coconut cream.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.