Palak/Spinach soup is a very light and satisfying soup for the cold winter evenings. Weather here in California is so unpredictable these days. Some days of the week are like summer but others a just so cold like the winters. Always need to have such easy recipes handy that require few ingredients which most of us have on hand. On a cold evening I did not have much veggies in my refrigerator, did not know what to cook.
Was going thru some of my cooking books which my mom had bought for me years ago. There I found this book that had a lot of soup recipes by the popular chef Malika Badrinath. She has prefect fool proof recipes. Hence decided to try her palak/spinach soup. This soup is very easy to make, healthy, creamy and tasty. For the creamy taste all we need is some butter, that’s it. I have used baby spinach in order to speed up the prep. We could use the regular large leaf spinach that we get in a bunch. Try it on a cold winter evening, you will surely get hooked on to it due to the easy steps and also the awesome taste.
fresh baby palak/spinach 2 bunches or 6 cups
onion 1 thinly sliced
ginger 1 inch
green chillies 2
sugar 1 tsp
salt and pepper to taste
butter 2 tbsp
potato 1 small thinly sliced
water as needed
Rinse the palak and set aside.
Heat butter in a large pot and add thinly sliced onions and potato.
Add the sugar and sauté for a minute or two till it turns translucent.
Now add washed spinach leaves and stir till leaves start to wilt for about 3-4 minutes.
Add 4 cups water, green chillies and whole ginger and mix them well.
Bring to a boil, reduce the flame and let cook for 10 mins.
Wait for it cool completely and grind into a smooth paste in the mixer. If you are using an immersion blender can grind it when hot.
Add lil more water to adjust the consistency.
Add salt and pepper and mix well.
Boil for another 2-3 mins.
Serve warm with bread on the side or as is.
Optional: top it with croutons and a dash of heavy cream.