Go Back

Palak Soup (Indian Spinach Soup)

A simple, healthy and beginner-friendly Indian spinach (palak) soup — low in calories, rich in iron and vitamins, perfect for a light meal or starter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Soup, starter
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups fresh spinach (palak) leaves washed and roughly chopped
  • 1 medium onion finely chopped
  • 1 clove garlic optional, chopped
  • 1/2 inch ginger grated or chopped finely (optional)
  • 2 cups water
  • 1/2 cup low-fat milk optional — for creaminess, skip for lower calories
  • 1/4 tsp black pepper powder or to taste
  • 1/4 tsp salt or to taste

Equipment

  • Saucepan
  • blender / hand-blender

Method
 

  1. Wash the spinach leaves thoroughly under running water to remove any dirt. Roughly chop them and set aside.
  2. In a saucepan, bring 2 cups water to a boil. Add the chopped spinach, cover and cook for 3–4 minutes until leaves wilt.
  3. Turn off the heat and allow the spinach to cool slightly. Then transfer spinach along with cooking water into a blender. Add chopped onion, garlic (if using) and ginger (if using).
  4. Blend to a smooth purée. If needed, add a little water to get a soup-like consistency.
  5. Pour the purée back into the pan, add low-fat milk if using, and stir on low flame. Add salt and pepper. Let it simmer for 2–3 minutes.
  6. Taste and adjust seasoning. Serve warm as is or with a slice of whole-grain bread or toasted bread.

Notes

For lighter version, skip milk. You can add a squeeze of lemon juice for freshness. Avoid over-boiling spinach to preserve nutrients. Use whole wheat toast for a balanced meal.