Bright green and creamy, a bowl of spinach soup is a delight to see and eat. I’m not exaggerating but a dinner of this simple spinach soup makes me feel so much more active in the morning.
I’m strong to the finich, ’cause I eats me Spinach, I’m Popeye the sailor man! (toot, toot). ― Popeye (from the theme song)
While the exact health benefits of spinach might have been accidentally glamoured in Popeye, it sure is one of the nutrition powerhouse. Superfood spinach, as I call it. Rich in folate, vitamins A, B, C and K, potassium, iron and magnesium — spinach does wonders to your body. Actually I don’t need any convincing to why I should be eating more spinach, it just is so tasty 🙂 I knead it with dough to make palak paranthas and I add it in my daal to give it a little twist. I love it in curries, in kebabs, in vegetable fry and just as is in salads too. This cream of spinach soup is a popular Indian preparation that truly celebrates the vegetable. In restaurants, cornflour (or cornstarch) is usually added to give the soup more creamy consistency. At home, we usually skip the cornstarch as I think it adds no nutrition and very little to the taste. I add some full-fat yogurt for the creaminess . You can substitute that with low-fat yogurt or soy yogurt for a vegan preparation.
Spinach Soup (Palak ka shorba)
By Ashima Goyal Siraj
Preparation time: |Cooking Time: |Serves: 2 as main
2 tbsp butter
3 cloves of garlic, chopped
½ cup finely chopped onion
500gms fresh spinach (roughly 2 ½ cups chopped)
2 cups water
2 ½ tbsp plain yogurt, whisked
2 tsp garam masala
Salt and black pepper to taste
5-6 croutons and cheese shavings for garnish (optional)
- Thoroughly wash spinach under running water to remove all dirt. Remove excess water and finely chop. If the stalks are not too big, add the stalks too.
- On medium flame, heat butter in a deep pot. Add garlic and sauté till they start to brown. Add chopped onions and sauté till they turn translucent. About 3-4 mins.
- Next goes in the chopped spinach. Mix well and cook for another minute. Now add about 2 cups of water, mix well and cook covered for 5-6 minutes till there is a boil. Remove from heat and allow to cool slightly.
- Blend the soup to a smooth consistency and return to heat. Add yogurt, garam masala and salt and pepper. Cook covered for another couple of minutes.
- Note: If you want to add cornflour, mix about 2 tbsp cornflour in ½ cup cold milk and add to the soup at this stage. Mix well so that there are no lumps and while cooking, stir continuously till there is a boil.
- Serve hot garnished with croutons and cheese shavings or a dollop of yogurt.
Here are some more tasty cooking with spinach options.