Spinach Soup Recipe – Palak Shorba with Coconut Cream & Cumin

Last Updated on 2 months by Neha Deshmukh

Spinach Soup Recipe – Palak Shorba with Coconut Cream & Cumin

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when it’s packed with goodness like this Palak Shorba! I first made this spinach soup years ago when I was looking for a light yet satisfying meal, and it’s become a regular in my kitchen ever since. It’s a beautiful blend of Indian spices, creamy coconut, and of course, the vibrant flavor of spinach. This isn’t just a soup; it’s a little hug in a bowl!

Why You’ll Love This Recipe

This Spinach Soup (Palak Shorba) is a winner for so many reasons. It’s quick to make – ready in under 30 minutes! It’s incredibly healthy, brimming with vitamins and minerals. And the flavor? Oh, the flavor! The cumin and coconut cream create a wonderfully aromatic and creamy texture that’s simply irresistible. Plus, it’s easily adaptable to suit your preferences – more on that later!

Ingredients

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

• 2 cups chopped spinach (palak)
• ¼ cup chopped onions
• ¼ teaspoon chopped garlic
• 1 tablespoon gram flour (besan)
• ¼ teaspoon ground cumin
• 1 bay leaf
• 2 cups water or vegetable stock
• 1.5 tablespoons olive oil or butter
• ¼ teaspoon ground black pepper
• Salt to taste
• 2 tablespoons coconut cream

Ingredient Notes

Let’s talk about a few key ingredients to make sure your soup turns out perfectly:

Spinach (Palak) – Choosing the Best Greens

Fresh spinach is best, look for leaves that are vibrant green and crisp. Avoid spinach with yellowing or wilted leaves. About 200g of fresh spinach will give you roughly 2 cups chopped.

Gram Flour (Besan) – A Nutritional Boost & Thickener

Gram flour, or besan, is made from ground chickpeas. It adds a lovely nutty flavor and helps to thicken the soup beautifully. You can find it in most Indian grocery stores, or even in the international aisle of larger supermarkets.

Cumin – The Heart of Indian Flavor

Cumin is a staple in Indian cooking, and it’s what gives this soup its signature warmth. Using freshly ground cumin will give you the most potent flavor, but ground cumin from a jar works just fine too!

Bay Leaf – Subtle Aromatic Depth

Don’t skip the bay leaf! It adds a subtle, aromatic depth that really elevates the soup. Remember to remove it before blending.

Coconut Cream – Regional Variations & Creaminess

Coconut cream adds a lovely richness and sweetness. You can use canned coconut cream, or even make your own by refrigerating a can of full-fat coconut milk overnight and scooping off the thick cream that rises to the top. Some families prefer a swirl of coconut milk instead – feel free to experiment!

Olive Oil/Butter – Flavor Base Options

I usually use olive oil for a lighter flavor, but a tablespoon of butter adds a wonderful richness. It really comes down to personal preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the spinach leaves thoroughly under cold water. Drain well and give them a good chop – you’ll need about 2 cups.
2. Heat the olive oil or butter in a saucepan over medium heat. Add the bay leaf and let it sizzle for just 2-3 seconds to release its aroma.
3. Add the chopped garlic and sauté until it’s lightly browned and fragrant. Then, toss in the chopped onions and cook until they’re softened and translucent.
4. Now, add the chopped spinach, black pepper, salt, and gram flour to the saucepan. Give everything a good stir to combine.
5. Pour in the water or vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 3-4 minutes, allowing the spinach to wilt and the flavors to meld.
6. Stir in the ground cumin. Remove the bay leaf (don’t forget!), and carefully blend the soup until it’s smooth and creamy. An immersion blender works great for this, or you can transfer the soup to a regular blender.
7. Return the soup to the saucepan and reheat gently. If it’s too thick, add a little more water to reach your desired consistency. Simmer for another 2-3 minutes.
8. Serve hot, garnished with a swirl of coconut cream and a sprinkle of crushed black pepper. Enjoy!

Expert Tips

• Don’t overcook the spinach! You want it to retain its vibrant green color and nutrients.
• Taste as you go and adjust the seasoning to your liking.
• For a smoother soup, strain it through a fine-mesh sieve after blending.

Variations

• Vegan Palak Shorba: This recipe is already naturally vegetarian! To make it vegan, simply ensure you’re using vegetable stock and not butter.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you like a little heat, add a pinch of red chili powder or a finely chopped green chili along with the onions and garlic.
• Festival Adaptation (Navratri/Fasting Friendly): During Navratri fasting, you can skip the gram flour and use sabudana (tapioca pearls) as a thickening agent.

Serving Suggestions

This Palak Shorba is delicious on its own, or you can serve it with:

• A side of warm naan or roti.
• A sprinkle of toasted pumpkin seeds or sunflower seeds for added crunch.
• A dollop of plain yogurt (if not fasting).

Storage Instructions

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

FAQs

What is the origin of Palak Shorba?

Palak Shorba is a traditional Indian soup, originating from North Indian cuisine. “Shorba” simply means soup in Urdu and Hindi. It’s a comforting and nourishing dish often enjoyed during cooler months.

Can I use frozen spinach in this recipe?

Yes, you can! If using frozen spinach, thaw it completely and squeeze out any excess water before chopping and adding it to the soup.

How can I make the soup thicker or thinner?

To thicken the soup, add a little more gram flour (besan) or blend in a cooked potato. To thin it out, simply add more water or vegetable stock.

What are the health benefits of spinach soup?

Spinach is packed with vitamins, minerals, and antioxidants. This soup is a great way to boost your immune system, improve your digestion, and support overall health.

Can I add other vegetables to this soup?

Absolutely! Feel free to add other vegetables like potatoes, carrots, or tomatoes for extra flavor and nutrition.

Is this soup suitable for babies or young children?

Yes, this soup is generally suitable for babies and young children, but be sure to adjust the seasoning and spice level accordingly. You might want to blend it extra smooth for younger babies.

What is a good substitute for coconut cream?

If you don’t have coconut cream, you can use full-fat coconut milk, heavy cream, or even a dollop of plain yogurt.