Spinach Soup (Indian)

5 from 1 vote

Delicious spinach soup (Indian) or palak soup is cozy with spice, ginger, and garlic notes.  The perfect way to get your greens in!

Palak soup in a bowl with red chili flakes and toasted bread.

If you’re looking for a flavorsome way to get spinach into your diet I have you covered.

This Indian-style spinach soup is a great one-pot meal for lunch or a side to your dinner.  

I often have a box of spinach sitting in the fridge that I need to use up and this is a great way.  Making and freezing this soup is a great way to meal prep as well.

All you need are a handful of spices and aromatics for some yummy flavor, a blender or immersion blender, and spinach. You’ll be surprised, the taste of spinach isn’t strong for any picky eaters. Just like Indian Tomato Soup, this is easy to make!

See how easy it is to make in below quick video!

YouTube video

Some crusty bread and hot soup are all you need on chilly nights for a delicious light meal. A quick, tasty side dish for this is definitely Chili Cheese Toast or Pizza Hut Breadsticks.

Aloo Palak or Spinach Dal are great spinach recipes to use up your spinach for a hearty one-pot meal. And if it’s soups you are looking for Indian Tomato Soup is lip-smacking and cozy.

Spinach soup with red chili flakes.

What I love about Indian spinach soup

Simple ingredients | Wholesome ingredients with nutrient-packed spinach

Quick to prepare | Ready in just 15 minutes of cook time needed for everyday meals

Vegetarian and gluten-free | Vegan option available

Ingredient Notes

Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post

Indian spinach soup ingredients in small bowls and plates.

Spinach: Fresh spinach or frozen spinach can be used.  I use baby spinach leaves and use the stem too.

Other leafy greens can also be added in the mix.

Vegetable stock:  The flavor of vegetable broth will level up the taste of the soup.  However, you can substitute with water and it’ll still taste good!

Oat flour: I love using oat flour for this recipe.  You can substitute alternate flour types such as gram flour (besan), all purpose flour and rice flour.

Butter: Adds a rich, deep, delicious flavor that is key. Olive oil can work or any neutral tasting oil.

Milk: Added for to make a creamy spinach soup.   

For more heat: use green chili chopped finely and saute in the butter after onions and garlic cloves are added.  Or add red chili flakes or black pepper powder to the soup.

Making it Vegan

This tasty spinach soup can easily be made vegan.  I have often made it so.

To make this palak soup vegan:

Milk: substitute with plant based milk.  While any can work, I recommend a neutral tasting one.  Oat flour can work well and adds creaminess.

Coconut cream and coconut milk can also be used, but be mindful that coconut usually has a bit of a strong taste.

Butter: substitute with plant based butter OR use a neutral oil

Preparation

  1. Crush garlic or chop very finely
  2. Blend ginger or chop very finely
  3. Wash spinach.  If any hard stalks you can remove.  I use baby spinach and use the whole leaf.  

Spinach leaves in a pot.

Making It

Heat butter in pot on medium heat.

Once butter is melted and a little hot, add cumin seeds and let them sizzle for 10-15 seconds.

Then add onions, mix, and let cook 2 minutes.

Add garlic and ginger.  After a minute, add the oat flour.  Mix well and let cook 2 minutes.

Add spinach, salt, and red chili powder. Mix. Spinach will wilt.  Turn off gas and remove pot from stove.

Add about ¼-½ cup of the vegetable stock.  If using immersion blender (hand blender), then blend in the pot.  If using a blender, let the mixture cool a bit (10 minutes) and then place in blender jar to make a smooth puree.

Add remaining vegetable stock and milk to the spinach puree.  On medium-high let the soup come to a simmer for 2-3 minutes.

Turn off gas. Serve soup.  

Garnish with a dash of cream and sprinkle of red chili flakes or even garam masala

Storing

Refrigerating

 Left overs spinach soup can be kept in the fridge for between 4 and 5 days when stored in a covered bowl or airtight container.

Freezing

This soup recipe is freezer-friendly!  Once the soup completely cool, transfer it to a freezer-safe container, and store it in the freezer for 2 to 3 months.

Serving Suggestions

Creamy soup always goes great with garlic bread!

Other ideas include Chili Cheese Toast and Pizza Hut Breadsticks.

For an Indian-Fusion side dish, try Samosadillas.

Soup and grilled cheese is a classic combo too! There’s Jalapeno Pesto Grilled Cheese and Inside Out Grilled Cheese.

Have you tried this Indian palak soup? If so, I would greatly appreciate it if you could take a moment to leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, feel free to tag me so I can see your creation. Thank you for your support!

Palak soup in a bowl with red chili flakes and toasted bread.

Spinach Soup (Indian) or Palak Soup

Shilpa Joshi
Delicious spinach soup (Indian) or palak soup is cozy with spice, ginger, and garlic notes.  The perfect way to get your greens in!
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Soup
Cuisine Indian
Servings 3 servings
Calories 142 kcal

Equipment

  • 1 blender or immersion blender
  • 1 Pot

Ingredients
  

  • 2 tbsp butter
  • ½ tsp cumin seeds
  • ½ cup onions chopped, 55g
  • 2-3 cloves garlic 12g, chopped in half
  • 1 tsp ginger blended, micro planed
  • tbsp oat flour substitute besan or all purpose flour or rice flour
  • 8 oz spinach 8 cups, 227g
  • ¼ tsp red chili powder
  • ¾ tsp salt
  • ½ tsp red chili flakes sprinkle a little on top when serving
  • cup vegetable stock
  • ½ cup milk

Instructions
 

  • Melt butter in pot on medium-high.
  • Once butter is melted and a little hot, add cumin seeds and let them sizzle for 10-15 seconds.
  • Then add onions, mix, and let cook 2 minutes.
  • Add garlic and ginger. After a minute, add the oat flour. Mix well and let cook 2 minutes.
  • Add spinach, salt, and red chili powder. Mix. Spinach will wilt. Turn off gas and remove pot from stove.
  • Add about ¼-½ cup of the vegetable stock. If using immersion blender, then blend in the pot. If using a blender, let the mixture cool a bit (10 minutes) and then place in blender jar to make puree.
  • Add remaining vegetable stock and milk. On medium-high let the soup come to a simmer.
  • Serve soup. Optionally garnish with a little milk or cream and red chili flakes.

Notes

Make it vegan by substituting butter with oil or plant-based butter.  Substitute milk with plant-based milk or coconut cream.

Nutrition

Calories: 142kcalCarbohydrates: 12gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 1201mgPotassium: 559mgFiber: 3gSugar: 5gVitamin A: 7766IUVitamin C: 24mgCalcium: 141mgIron: 3mg
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Comment & Rate this Recipe

I love hearing from you! Submit your question or recipe review here.

If you loved this recipe, please consider leaving a star rating when you comment. Your ratings help others discover these dishes online, and they mean a lot to me! Thanks for your support! 🌟

Sincerely,
Shilpa

Your email address will not be published. Required fields are marked *

Recipe Rating