Palak Soup

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 are just so cold like the winters. Always need to have such easy recipes handy that require few ingredients. 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 given 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.

Jalapeno breadPalakSoupwithBread-2PalakSoupWithSides

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 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.
Serving suggestions:
— top it with croutons and a dash of heavy cream.
— toast some corn kernels and sweet bell pepper with 1 tsp of ghee, salt, a pinch of garam masala and pepper. Place a tbsp of this mix in the serving bowl. Pour the soup over it. Place a slice of toasted jalapeño or plain bread on the side.

Alternate Method using Instant Pot

Rinse the palak and set aside.
Turn on the instant pot in sauté mode.
Add butter, thinly sliced onion and potato.
Add sugar and sauté for 1-2 mins.
Add the washed spinach leaves and stir till they wilt.
Add 4 cups of water/vegetable broth, green chillies and ginger.
Close the lid, set to manual for 5 mins with sealing position.
Do a quick pressure release.
Using an immersion blender, puree the contents. (alternately, you can transfer the contents to a blender, puree and transfer it back to the instant pot insert vessel.)
Add water if needed to adjust the consistency.
Add salt and pepper to taste.
Set the instant pot to sauté mode, boil the soup for 2-3 mins.
Serve hot, with some toasted bread on the side.


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