How to make spinach palak soup recipe.

Spinach soup or Palak soup is a wonderfully flavorful, comforting, and healthy dish. It’s made with simple, wholesome ingredients for a highly nutritious soup. Here you’ll find step-by-step instructions with photos (and video) for how to make my easy one-pot spinach soup that is gluten-free too.


More on Spinach Soup
Spinach (palak) has long been known as an incredibly healthy “super-green” 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 sauteed 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!

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.

  1. Then chop and set them aside. Measure and you will need 2 cups of chopped spinach.

Saute Aromatics

  1. 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 saute for 2 to 3 seconds.
  2. Then add ¼ teaspoon of chopped garlic cloves. Saute on low heat until the garlic is lightly browned. Be careful to not burn the garlic or it will taste bitter.
  3. Then add ¼ cup chopped onions. Saute stirring often until the onions are softened.
  4. Add the 2 cups of chopped spinach. Stir to combine, and season with ¼ teaspoon black pepper and salt to taste.
  5. Now add 1 tablespoon besan or gram flour. You can also use chickpea flour or all-purpose flour or cornmeal instead.
  6. Combine and stir to mix well.

Cook Palak Soup Mixture

  1. Next pour 2 cups of water into the pot. For a more flavorful soup opt to add vegetable stock instead of water.
  2. Bring the mixture to a boil over medium-low to medium heat.
  3. After the soup mixture comes to a boil, simmer for 3 to 4 minutes on low to medium-low heat.
  4. Add ¼ teaspoon of ground cumin powder. Mix again.
  5. Switch off the heat and remove the pot from the burner, and let the soup mixture cool slightly.
  6. Before blending remove the bay leaf from the soup mixture.

Make Spinach Soup

  1. 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.

  1. Turn the stove-top 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.

  1. 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.

  1. 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 Popular or pilaf.


How should I garnish spinach soup?
Add freshly cracked pepper, or a pinch of crushed red pepper for some heat. For a non-vegan version you can also grate on some pane-er or other cheese, or add a dollop of low-fat cream before serving. Make this a heartier soup by adding cooked macaroni.

What should I serve with palak soup?
Enjoy a warm bowl of this soup with crusty bread or crackers for dipping. It’s great to serve with a fresh green salad for lunch or a light dinner.

Can this recipe be doubled?
Yes, this soup is easy to prepare in larger quantities! As-is this will serve 2 people. Double or even triple the recipe for however many servings you need.

How long do leftovers keep well?
Stored in an airtight container leftover spinach soup without the coconut cream will keep well for up to 2 days.

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