Palak Soup Recipe: The Ultimate Dil Se Indian Comfort Food

Palak Soup is a delicious and healthy Indian soup made with spinach, spices, and cream. It's a perfect dish for those who love the taste of spinach and want to incorporate it into their diet in a unique way. It's a staple in many households, enjoyed for its simplicity, health benefits, and comforting taste. Traditionally, it's a broth-based soup with a touch of cream or yogurt, delicately spiced with aromatic flavours like cumin and ginger.

About Palak Soup

The beauty of Palak Soup lies in its adaptability. You can keep it light and healthy with vegetable broth, or add richness with heavy cream or coconut milk. If you want you can experiment with different spices. Packed with spinach's goodness, Palak Soup is a nutritional powerhouse. It's low in calories and fat, high in vitamins and minerals, and a good source of fiber. It also contains antioxidants that help prevent cell damage and reduce inflammation in the body.

Whether you're seeking a light lunch or a warming winter meal, Palak Soup ticks all the boxes. Palak Soup can be served as a starter or as a main course or with rice on the side. So here is an easy Palak Soup recipe for you to try at home this winter season and enjoy this chilly weather.

How To Make Palak Soup Recipe

1. Rinse the spinach leaves thoroughly under running water and drain them well. Remove the stems and chop the leaves into small pieces. Keep aside.

2. Heat butter or oil in a pan over medium heat. Add cumin seeds and let them splutter for a few seconds. Add chopped onions and saute until they turn translucent. Add minced garlic and grated ginger. Saute for another minute or until the raw smell goes away.

3. Add black pepper powder, and salt to the pan. Mix well and saute for a minute or until the spices are fragrant.

4. Add chopped spinach leaves to the pan and mix well with the spices. Saute for a few minutes until the spinach wilts down completely.

5. Pour in water and bring it to a boil. Reduce the heat to medium-low and let it simmer for around 10 minutes or until the spinach is fully cooked and softened. Stir occasionally to prevent sticking to the bottom of the pan.

6. Once the soup is cooked, let it cool down for a few minutes before blending it in a blender or food processor until smooth and creamy. If you prefer a chunky soup, you can skip this step and leave some spinach pieces as it is. Return the blended soup to the pan if using a blender. If using a food processor, transfer the soup back to the pan directly from the processor jar.

7. Add heavy cream to the soup and mix well. Let it simmer for another 5 minutes on low heat until heated through. Check salt and black pepper powder in the soup. Squeeze half a lemon into the soup (optional) for a tangy flavour.

8. Garnish with fresh coriander leaves before serving hot and enjoy your homemade Palak Soup.