No ratings yet

Palak soup is made from fresh spinach leaves along with onions, garlic, milk, corn flour, cream, black pepper powder and other ingredients. The steps to make palak soup (spinach soup) at home are not at all difficult. Continue reading my simple recipe to learn them, if you are unaware.

Table of Contents

KEY TAKEAWAYS

Palak soup is typically served as a warm and nutritious appetizer.
Enjoy it as it is or along with garlic bread, sandwich, bread rolls or buns, multigrain toast and even khakhra, papad, and jeera rice.

Palak soup tastes creamy, slightly spicy and earthy.
Other similar soups are tomato soup, broccoli soup, mixed vegetable soup, carrot ginger soup, pumpkin soup, beetroot soup, corn soup, and bottle gourd soup.

The Ingredients:

250 grams palak or spinach (leaves only, washed and cut into small pieces)
2 tbsp butter (or cooking oil)
1 piece bay leaf
3 pieces cloves
1 piece cinnamon (2-inch stick)
6 pieces garlic (chopped finely)
1 piece onion (large size, chopped finely)
Salt as per taste
½ tsp black pepper powder
1 tsp corn flour (optional)
¼ cup milk
2 tbsp cream
Water as required

One day I was picking spinach in the vegetable market of our locality. Then I saw a woman who often brings tiffin for her husband. While talking she asked – “Have you ever made spinach soup?” When I laughed and refused, she said – “I will definitely make it, it tastes very good!” Then she explained the entire recipe with great affection, as if a family member was talking.

I came home and the very next day I made the soup from her recipe. I also gave it a little twist my own by adding fresh cream on top. When my husband tasted it, he smiled and said, “This is the solace of summer!” My sons also jumped with joy and said, “Mummy, this is very different and good!” Now, as soon as spinach arrives, this soup is the first thing that is made – our special seasonal appetizer. That small meeting of that day taught me that the taste is hidden where there is true heart and hard work.

How to Make Palak Soup? (Step by Step Guide with Images)

Step 1: First, melt 2 tbsp of butter in a hot kadai or deep-bottom frying pan on a medium flame. When it does, add 1 piece of bay leaf, 3 pieces of cloves and 1 piece of cinnamon (2-inch stick). Stir them continuously and fry for about 30 seconds.

(Pro tip: You can add only bay leaf at this stage but adding cloves and cinnamon enriches the taste by a significant extent).

Step 2: Now, add 6 pieces of garlic (chopped finely) and 1 piece of onion (large size, chopped finely) to it. Stir them continuously and fry them for 3 to 4 minutes on a medium flame.

Step 3: When the onions turn translucent, add 250 grams of palak or spinach (leaves only, washed and cut into small pieces) to it. Mix and stir continuously to cook it on a medium flame for another 3 to 4 minutes.

Step 4: Remove the bay leaf and cinnamon stick from the content.

(Pro tip: The bay leaf and cinnamon stick will not blend in the mixer and therefore must be removed at this stage).

Step 5: When the spinach leaves have reduced and the water has evaporated, it will be cooked nicely. At this stage, turn off the flame of the gas stove and leave it in the kadai for some time to cool down completely.

(Pro tip: Cooling the ingredients completely is crucial. Heat may affect the vibrant color of the palak soup rendering a slightly blackish tinge).

Step 6: Transfer the cooked ingredients to a mixer, only if it has cooled down completely.

Step 7: Blend it nicely to a smooth paste.

Step 8: Now, switch on the flame of the gas stove. Transfer the palak paste to the frying pan. Wash the mixer with water and add it to the paste. Add more water as and if needed.

(Pro tip: Add water to the palak paste according to the thickness you want in your soup).

Step 9: Turn the flame of the stove to medium and let it cook for some time. Now, add ½ tsp of black pepper powder and salt to the soup.

Step 10: Mix it nicely as well. Let it cook until it starts boiling as shown in the image.

(Pro tip: It is important to let it start boiling before adding corn flour to achieve the right texture).

Step 11: At this stage, take ¼ cup of milk and mix 1 tsp of corn flour in it.

(Pro tip: Mixing corn flour with milk saves adding more water to the soup).

Step 12: Pour the milk and corn flour mixture gradually into the soup and keep stirring it with the other hand continuously. Cook it further for 2 to 3 minutes more on a medium flame.

(Pro Tip: Stirring simultaneously is necessary to prevent lumps from forming in the soup and spoiling its final texture).

Step 13: Check the thickness of the palak soup.

Step 14: Now, if it is thick enough, add 2 tbsp of fresh cream to it and mix it nicely.

(Pro tip: If you do not have cream at home, you can use whisked malai of milk. Also, you may even skip this step as you have already used milk in the soup).

Step 15: Turn the flame off as you do not need to cook the soup any more once you have added the cream. Finally, crush some black pepper and your homemade, tasty palak soup is ready to enjoy.