Chilled Spinach Soup Recipe – Balsamic, Ginger & Pine Nut Delight

Last Updated on 2 months by Neha Deshmukh

Chilled Spinach Soup Recipe – Balsamic, Ginger & Pine Nut Delight

Introduction

Oh, summer in India! The heat just begs for something cool and refreshing, doesn’t it? I stumbled upon this chilled spinach soup a few years ago, looking for a light yet satisfying meal. It’s become a total lifesaver during those scorching days. It’s surprisingly easy to make, packed with flavour, and feels wonderfully nourishing. Trust me, this isn’t your average spinach soup – the balsamic vinegar and a hint of ginger take it to a whole new level!

Why You’ll Love This Recipe

This chilled spinach soup is a winner for so many reasons. It’s incredibly quick to whip up – ready in under 15 minutes! It’s a fantastic way to sneak in some extra greens, even for those who aren’t huge spinach fans. Plus, the combination of creamy yoghurt, tangy balsamic, and the nutty crunch of pine nuts is just divine. It’s a sophisticated, yet simple, dish that’s perfect for a light lunch, a starter, or even a healthy snack.

Ingredients

Here’s what you’ll need to create this delightful soup:

• 150 grams spinach leaves
• 1 small cucumber
• 1 small carrot
• 1 large garlic clove
• 1 inch ginger
• 1 green chilli
• A handful of red onion
• To taste salt
• To taste pepper
• ½ teaspoon paprika (or adjust to your liking)
• 2 tablespoons yoghurt
• 1 tablespoon balsamic vinegar
• Extra virgin olive oil, to drizzle
• Pine nuts or chilgoza, to garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Spinach Varieties & Freshness

I prefer using regular spinach for this recipe, but baby spinach works beautifully too. Just make sure your spinach is fresh and vibrant – avoid any leaves that are wilted or yellowing.

The Role of Balsamic Vinegar in Indian-Inspired Cold Soups

Balsamic vinegar might seem like an unusual addition to an Indian-inspired soup, but trust me on this one! It adds a lovely tanginess that balances the earthiness of the spinach and complements the ginger and chilli. It’s a little secret ingredient I picked up from a friend who loves experimenting with flavours.

Ginger & Green Chili: Adjusting the Spice Level

The amount of ginger and green chilli you use is entirely up to you. I like a gentle warmth, so I usually use about a 1-inch piece of ginger and half a green chilli. If you like things spicier, feel free to add more! Remember to remove the seeds from the chilli for a milder flavour.

Pine Nuts vs. Chilgoza: A Regional Garnish Choice

Pine nuts are classic, but if you can get your hands on chilgoza (also known as Himalayan pine nuts), they add a wonderfully unique flavour and texture. They’re a bit more expensive, but worth it if you’re looking for something special.

Yoghurt: Choosing the Right Consistency

I recommend using plain, full-fat yoghurt for the creamiest texture. If you only have low-fat yoghurt, that’s fine too, but the soup might be a little thinner. You can also use Greek yoghurt for an extra-thick and tangy soup.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your spinach leaves a good clean and roughly chop them.
2. Bring a pot of salted water to a boil. Blanch the spinach for just 2 minutes, then immediately transfer it to an ice bath. This helps retain that beautiful green colour! Drain well and squeeze out any excess water, but save a little – you might need it later.
3. Now, roughly chop the cucumber, carrot, garlic, ginger, green chilli, and red onion. Throw them all into a blender.
4. Add the blanched spinach to the blender, along with a splash of that reserved water. Blend until everything is super smooth.
5. Time for the magic! Add the yoghurt, balsamic vinegar, paprika, and pepper to the blender. Blend again until well combined. Give it a taste and adjust the salt and add more water if you prefer a thinner consistency.
6. Pour the soup into a container, cover it, and pop it in the fridge for at least an hour. Chilling is key for this recipe!

7. While the soup chills, toast your pine nuts in a dry skillet over low heat for about 4-5 minutes, until they’re golden brown and fragrant. Keep a close eye on them – they burn easily!

8. To serve, drizzle the chilled soup with a little extra virgin olive oil and sprinkle with those toasted pine nuts. Enjoy!

Expert Tips

A few little secrets to make this soup even better:

Achieving the Perfect Soup Consistency

Don’t be afraid to adjust the amount of water you add to the blender. You want a soup that’s smooth and creamy, but not too thick or too thin.

The Importance of Chilling

Seriously, don’t skip the chilling step! It allows the flavours to meld together and creates that wonderfully refreshing texture.

Toasting Pine Nuts for Maximum Flavor

Toasting the pine nuts really brings out their flavour and adds a lovely crunch. It’s a small step that makes a big difference.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chilled Spinach Soup

Simply substitute the yoghurt with a plant-based alternative like cashew cream or coconut yoghurt.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment: Mild to Fiery

Adjust the amount of green chilli to your preference. You can also add a pinch of cayenne pepper for an extra kick.

Summer Cooling Variation: Mint & Cucumber Boost

Add a handful of fresh mint leaves and an extra half cucumber to the blender for an even more refreshing summer soup. My family loves this version!

Festival Adaptation: Navratri-Friendly Version (using permitted ingredients)

During Navratri, you can skip the onion and garlic and use rock salt (sendha namak) instead of regular salt to make it vrat-compliant.

Serving Suggestions

This soup is delicious on its own, but you can also serve it with:

• A side of crusty bread for dipping
• A sprinkle of crumbled feta cheese (if you’re not vegan)
• A swirl of coconut milk for extra creaminess

Storage Instructions

You can store leftover soup in an airtight container in the fridge for up to 3 days. The flavour might actually improve slightly with time!

FAQs

Got questions? I’ve got answers!

Is this soup best served immediately, or does the flavor improve with time?

The flavour definitely improves with time as the ingredients meld together! It’s great served immediately after chilling, but even better after a few hours in the fridge.

Can I use frozen spinach instead of fresh? What adjustments should I make?

Yes, you can! Just make sure to thaw the frozen spinach completely and squeeze out all the excess water before adding it to the blender. You might need to add a little more balsamic vinegar to balance the flavour.

What if I don’t have balsamic vinegar? What can I substitute?

If you don’t have balsamic vinegar, you can use red wine vinegar or lemon juice as a substitute. Start with a teaspoon and add more to taste.

Can this soup be made ahead of time, and if so, for how long?

Absolutely! You can make this soup up to 2 days in advance. Just store it in an airtight container in the fridge.

What are some other garnish options besides pine nuts/chilgoza?

Get creative! You can use toasted sunflower seeds, chopped coriander, a drizzle of chilli oil, or even a sprinkle of chaat masala.