Spinach Soup (Indian) or Palak Soup
Delicious spinach soup (Indian) or palak soup is cozy with spice, ginger, and garlic notes. The perfect way to get your greens in!
Servings: 3 servings
Calories: 142kcal
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
- 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
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: 142kcal | Carbohydrates: 12g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 1201mg | Potassium: 559mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7766IU | Vitamin C: 24mg | Calcium: 141mg | Iron: 3mg