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!
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
Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
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 healthy 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
- Crush garlic or chop very finely
- Blend ginger or chop very finely
- Wash spinach. If any hard stalks you can remove. I use baby spinach and use the whole leaf.
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
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.
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.
Creamy soup always goes great with garlic bread!
For an Indian-Fusion side dish, try Samosadillas.
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!
Spinach Soup (Indian) or Palak Soup
- 1 blender or immersion blender
- 1 Pot
- 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
- 1½ 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
- 1½ cup vegetable stock
- ½ cup milk
- 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.