Spinach Soup Recipe – Creamy Indian Palak Shorba with Spices

Last Updated on 2 months by Neha Deshmukh

Spinach Soup Recipe – Creamy Indian Palak Shorba with Spices

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak more greens into your diet. And honestly? This Spinach Soup – or Palak Shorba as we call it at home – is the perfect solution. It’s unbelievably creamy, packed with flavour, and so comforting, especially on a chilly evening. I first made this when I was trying to recreate my grandmother’s version, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average spinach soup. We’re taking inspiration from Indian flavours, using warming spices and a touch of malai (fresh cream) to create something truly special. It’s surprisingly easy to make, ready in under 30 minutes, and a fantastic way to enjoy the goodness of spinach. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to make this delicious Palak Shorba:

• 3 big bunches spinach (about 300-400g)
• 1 inch cinnamon stick
• 3 cloves
• 1 bay leaf
• A few curry leaves (about 8-10)
• 1 medium onion
• 3 garlic cloves
• 0.25 tsp ginger, grated
• 1 green chili (adjust to your spice preference)
• 1 tbsp butter
• 2 tsp rice flour mixture (1 tsp rice flour + 1 tsp cornflour)
• 1.5 tsp malai/fresh cream
• Salt, to taste
• Black pepper, to taste
• 4 cups water (950ml)

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference here.

• Whole Spices: Don’t skip the cloves, cinnamon, and bay leaf! They infuse the soup with such a lovely warmth. I always toast mine lightly in a dry pan before adding them to release their aroma.
• Spinach: Fresh spinach is best, hands down. It has a sweeter, more delicate flavour. Look for vibrant green leaves that aren’t wilted.
• Malai (Fresh Cream): This is the secret to the soup’s incredible creaminess. Malai is the thick, creamy layer that forms on top of full-fat milk when boiled. If you can’t find it, regular heavy cream works beautifully too. It really elevates the flavour, trust me!
• Spice Level: Feel free to adjust the amount of green chili depending on how much heat you like. My family prefers a mild soup, so I usually just use one.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the butter in a nice, heavy-bottomed pan over medium heat. Add the cloves, cinnamon stick, bay leaf, and curry leaves. Sauté for about 30 seconds, until fragrant. This is where the magic begins!
2. Now, add the chopped onion, minced garlic, and grated ginger. Cook for about 4 minutes, stirring occasionally, until the onions are softened and translucent.
3. Throw in the spinach leaves and chopped green chili. Sauté for another 2 minutes, until the spinach starts to wilt.
4. Pour in the 4 cups of water and bring to a boil. Once boiling, reduce the heat and simmer for 5-6 minutes, or until the spinach is tender. Let the soup cool slightly, then strain it through a fine-mesh sieve, discarding the whole spices.
5. Next, blend the spinach mixture into a smooth puree. Return the pureed spinach to the pot with the strained stock.
6. Simmer for 8 minutes, stirring occasionally. Now, whisk the rice flour mixture with a little cold water to form a slurry. Add this slurry to the soup while stirring constantly to thicken it.
7. Finally, stir in the malai/fresh cream. Season with salt and pepper to taste. Serve hot with your favourite croutons!

Expert Tips

• Don’t overcook the spinach! You want it to retain its vibrant green colour and nutrients.
• Straining the soup is important for a smooth, velvety texture.
• If you want a richer flavour, you can add a pinch of nutmeg.
• Taste as you go and adjust the seasoning accordingly.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the fresh cream for coconut cream or cashew cream. It’s just as delicious! My friend, Priya, swears by the coconut cream version.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Add more or fewer green chilies to adjust the heat.
• Festival Adaptation: This soup makes a lovely light starter for festivals like Diwali or Navratri. It’s a welcome change from the richer, heavier dishes often served during these celebrations.

Serving Suggestions

This Palak Shorba is wonderful on its own, but here are a few ideas for serving it:

• With a side of crusty bread for dipping.
• As a starter to a larger Indian meal.
• Garnished with a swirl of cream and a sprinkle of freshly ground black pepper.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze it for up to 2 months.

FAQs

1. What type of spinach is best for this soup?

Any type of spinach will work, but I prefer using baby spinach as it has a milder flavour.

2. Can I make this soup ahead of time?

Yes, you can! You can make the soup up to 2 days in advance and store it in the refrigerator. Just reheat it before serving.

3. How can I adjust the thickness of the soup?

If the soup is too thin, add a little more rice flour slurry. If it’s too thick, add a little more water.

4. What is malai and can it be substituted?

Malai is the creamy layer from full-fat milk. You can substitute it with heavy cream or coconut cream.

5. Can I use frozen spinach in this recipe?

Yes, you can, but make sure to thaw it completely and squeeze out any excess water before using it. The flavour won’t be quite as vibrant as with fresh spinach, though.

6. What is the purpose of straining the spinach stock?

Straining removes the fibrous bits from the spinach and spices, resulting in a smoother, more velvety soup.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!