Creamy Spinach Potato Soup Recipe – Easy Indian-Style Blend

Last Updated on 2 months by Neha Deshmukh

Creamy Spinach Potato Soup Recipe – Easy Indian-Style Blend

Introduction

Okay, let’s be real – sometimes you just need a hug in a bowl. And this creamy spinach potato soup? It’s basically a warm, comforting hug. I first stumbled upon this recipe while trying to use up a ton of spinach from my garden, and it quickly became a family favorite. It’s surprisingly easy, packed with flavor, and feels wonderfully nourishing. Plus, the Indian-inspired spices give it a little something special! You won’t believe how quickly you can whip up this deliciousness.

Why You’ll Love This Recipe

This isn’t your average spinach soup. It’s quick, taking only about 20 minutes from start to finish. It’s incredibly comforting and flavorful, thanks to the gentle blend of spices. It’s also a fantastic way to sneak in some extra veggies – even picky eaters love it! And honestly, it’s just so versatile. You can adjust the spice level, make it vegan, or even adapt it for a special occasion.

Ingredients

Here’s what you’ll need to create this cozy bowl of goodness:

• 2 bunches spinach (about 200-250g)
• 2 tbsp olive oil
• 1 tsp cumin seeds
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 small potato, chopped (about 150g)
• 0.5 tsp turmeric powder
• 1 cup milk (240ml)
• 1 cup water (240ml)
• 2 bouillon cubes (vegetable or chicken)
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Spinach Varieties: I usually use regular flat-leaf spinach, but you can also use baby spinach. If using baby spinach, you might need a little less – about 150g should do.
• The Role of Turmeric: Don’t skip the turmeric! It adds a beautiful color and a lovely earthy flavor. Plus, it’s packed with health benefits.
• Bouillon Cube Options & Substitutions: I like using vegetable bouillon cubes for a lighter flavor, but chicken bouillon works beautifully too. If you prefer, you can substitute with 1 tsp of bouillon powder or even a homemade vegetable broth.
• Olive Oil vs. Other Oils: Olive oil adds a nice fruity note, but you can use any neutral oil like sunflower or canola oil if that’s what you have on hand.
• Regional Variations in Soup Consistency: In some parts of India, soups are thinner and more broth-like. Feel free to add more water if you prefer a less creamy consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter – you’ll know they’re ready when they become fragrant (about 30 seconds).
2. Add the minced garlic and sauté for about a minute, until fragrant. Be careful not to burn it!
3. Now, toss in the chopped onion and potato. Cook for 2-3 minutes, stirring occasionally, until the onion softens a bit.
4. Add the spinach, turmeric powder, milk, water, and bouillon cubes. Season with salt and pepper. Give everything a good stir to combine.
5. Close the pressure cooker lid and cook for 1 whistle on medium heat.
6. Once the whistle blows, let the pressure release naturally. This is important! Don’t try to force it open.
7. Carefully open the lid and, using an immersion blender, blend the soup until it’s beautifully smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
8. Taste and adjust the seasoning as needed. A little extra salt or pepper can really make the flavors pop.

Expert Tips

A few little things I’ve learned over the years…

• Don’t overcrowd the pressure cooker. It’s better to cook in batches if you’re making a large quantity.
• If you’re worried about the soup sticking to the bottom of the pressure cooker, add a splash of water while sautéing the onions and potatoes.
• Blending while the soup is still warm will give you the smoothest texture.

Variations

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

• Vegan Adaptation: Simply substitute the milk with your favorite plant-based milk – almond, soy, or oat milk all work well.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check the bouillon cubes to ensure they don’t contain any gluten.
• Spice Level Adjustment: Add a pinch of red chili powder or a finely chopped green chili for a little extra heat. My friend, Priya, loves adding a dash of garam masala too!
• Festival Adaptation (e.g., Maha Shivaratri): During Maha Shivaratri, many people fast. This soup, made with permissible ingredients (like sabudana or singhara flour instead of potato), can be a comforting and nourishing option.

Serving Suggestions

This soup is delicious on its own, but here are a few ways to elevate it:

• A swirl of cream or coconut cream adds extra richness.
• A sprinkle of croutons provides a lovely crunch.
• A squeeze of lemon juice brightens up the flavors.
• Serve with a side of warm naan or roti for dipping.

Storage Instructions

Leftovers? Yes, please!

• Store the soup in an airtight container in the refrigerator for up to 3 days.
• You can also freeze it for up to 2 months. Just make sure to leave some space at the top of the container for expansion.

FAQs

Got questions? I’ve got answers!

• Can I make this soup ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator.
• What if I don’t have a pressure cooker? No problem! You can make this in a regular pot. Just simmer the soup for about 20-25 minutes, or until the potatoes are tender.
• Can I use frozen spinach in this recipe? Yes, you can! Just thaw it and squeeze out any excess water before adding it to the soup.
• How can I adjust the thickness of the soup? Add more water for a thinner soup, or blend in a cooked potato for a thicker soup.
• What are some good alternatives to bouillon cubes? Vegetable broth, chicken broth, or even a teaspoon of soy sauce can work in a pinch.
• Is this soup suitable for babies or young children? Yes, it is! Just make sure to blend it very smoothly and omit any added salt or spices.