Spinach soup or Palak soup is a wonderfully flavorful, comforting, and healthy dish. It’s made with simple, wholesome ingredients for a highly nutritious soup. Here you’ll find step-by-step instructions with photos (and video) for how to make my easy one-pot spinach soup that is gluten-free too.
More on Spinach Soup
Spinach (palak) has long been known as an incredibly healthy “supergreen” ingredient. Raw spinach is a low-calorie food packed with essential nutrients like iron, calcium, and vitamin K.
But although spinach is healthful, not everyone is fond of its flavor. However, if cooked properly and seasoned well these nutritious greens really can make a fan of even the staunchest spinach critics.
This spinach soup, for example, is an easy and delicious way to include leafy greens in your diet. Flavorful aromatics are sautéed with fresh spinach, then made faintly thick and mildly sweet with chickpea/gram flour.
The soup is seasoned beautifully so that every spoonful has a wonderful – and not overwhelming – taste of earthy, savory spinach.
I use an immersion blender to get the palak soup perfectly creamy, and the recipe is therefore a one-pot dish as well! Consider topping the soup with some coconut cream like I have done to make it an even healthier vegan spinach soup.
I love to make various Soup Recipes and they are so comforting and healthier during colder days. Sipping a mug of steaming hot soup is like a warm hug during winters.
Continue reading for the full recipe and video for how to make my favorite, ridiculously simple, bright and flavorful spinach soup from scratch!
Step-by-Step Guide
How to Make Palak Soup (Spinach Soup)
Prep Spinach
1. Using a strainer or colander rinse some spinach leaves very well in water a few times, removing any mud or soil clinging on the leaves or stems. Drain all the water.
Remember that if the stems are tender, you can use them. If the stems are stringy or fibrous, then only use the leaves.
2. Then chop and set them aside. Measure and you will need 2 cups of chopped spinach.
Sauté Aromatics
3. Heat 1 to 1.5 tablespoons of oil (any neutral flavored oil or olive oil) in a saucepan or kadai. Keep heat to a low. Add bay leaf and sauté for 2 to 3 seconds.
Note that instead of bay leaf you can also use tej patta (Indian bay leaf).
4. Then add ¼ teaspoon of chopped garlic cloves. Sauté on low heat until the garlic is lightly browned. Be careful to not burn the garlic or it will taste bitter.
5. Then add ¼ cup chopped onions. Sauté stirring often until the onions are softened.
6. Add the 2 cups of chopped spinach. Stir to combine, and season with ¼ teaspoon black pepper and salt to taste.
7. Now add 1 tablespoon gram flour (besan). You can also use chickpea flour or all-purpose flour or cornmeal instead.
8. Combine and stir to mix well.
Cook Palak Soup Mixture
9. Next pour 2 cups of water into the pot. For a more flavorful soup opt to add vegetable stock instead of water.
10. Bring the mixture to a boil over medium-low to medium heat.
11. After the soup mixture comes to a boil, simmer for 3 to 4 minutes on low to medium-low heat.
12. Add ¼ teaspoon of ground cumin powder. Mix again.
13. Switch off the heat and remove the pot from the burner, and let the soup mixture cool slightly.
14. Before blending remove the bay leaf (or tej patta) from the soup mixture and discard it.
If you forget to remove the bay leaf/tejpatta, your spinach soup will have a weird bitter taste.
Make Spinach Soup
15. Once the soup has cooled, use either an immersion blender or hand blender to blend until smooth.
You can also use a standing blender or mixer-grinder and work in batches if needed. Just be sure the soup has dropped to a temperature that’s safe for whatever equipment you use.
If the soup looks a bit thick, then add ¼ cup water and stir. The consistency should be smooth, and slightly thin.
16. Turn the stovetop heat back on to medium, and bring the palak soup to a gentle simmer. Cook for another 2 to 3 minutes.
Before serving check the seasonings. Add more salt and pepper if needed.
17. Pour in soup bowls and drizzle with 1 tablespoon of coconut cream.
Sprinkle some crushed black pepper if needed. A topping of bread croutons also tastes good with this soup.
18. Serve Spinach soup hot or warm as a starter or as a light dinner with a side of any Vegetable Salad.
You can also serve this soup as an entree with a main course of any baked dish or Pasta or simple rice-based dish like Pulao or pilaf.
FAQs
How should I garnish spinach soup?
Add freshly cracked pepper, or a pinch of crushed red pepper for some heat. For a non-vegan version you can also grate on some paneer or other cheese, or add a dollop of low-fat cream before serving. Make this a heartier soup by adding cooked macaroni.
What should I serve with palak soup?
Enjoy a warm bowl of this soup with crusty bread or crackers for dipping. It’s great to serve with a fresh green salad for lunch or a light dinner.
Can this recipe be doubled?
Yes, this soup is easy to prepare in larger quantities! As-is this will serve 2 people. Double or even triple the recipe for however many servings you need.
How long do leftovers keep well?
Stored in an airtight container leftover spinach soup without the coconut cream will keep well for up to 2 days.
More Soups For You To Try
Soup Recipes
French Onion Soup Recipe
Soup Recipes
Soup Recipes
Mushroom Soup Recipe (Cream of Mushroom Soup)
Soup Recipes
Sweet Corn Soup Recipe
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Spinach Soup Recipe (Palak Soup)
By Dassana Amit
Spinach soup is a wonderfully flavorful, comforting, and healthy dish. It’s made with simple, wholesome ingredients for a highly nutritious soup.
4.84 from 68 votes
Print Pin Save
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Cuisine Indian
Course Side Dish
Diet Gluten Free, Vegan
Difficulty Level Moderate
Servings 2
Units
Ingredients
- 2 cups chopped spinach (palak)
- ¼ cup chopped onions
- ¼ teaspoon chopped garlic or 2 to 3 small to medium-sized garlic cloves
- 1 tablespoon gram flour or chickpea flour – swap with cornmeal or all-purpose flour
- ¼ teaspoon ground cumin (cumin powder)
- 1 bay leaf – small sized, swap with tej patta (Indian bay leaf)
- 2 cups water or vegetable stock
- 1 or 1.5 tablespoons olive oil or butter
- ¼ teaspoon ground black pepper or add as required
- salt as required
- 2 to 3 tablespoons coconut cream for topping, optional
- 2 to 3 pinches of crushed black pepper – optional
Instructions
Preparation
First rinse the spinach leaves very well in water a few times. Then drain all the water.
Chop the spinach leaves and keep aside. If the stems are tender, you can use these too.
Sautéing and cooking spinach soup mixture
Heat oil in a sauce pan. Add the bay leaf or tej patta and sauté for 2 to 3 seconds on low heat.
Now add the chopped garlic and sauté till the garlic is light browned or browned. Don't burn the garlic.
Sauté the garlic on a low heat. Add chopped onions and sauté till the onions are softened.
Add the chopped spinach. Stir and season with black pepper and salt.
Now add the besan or gram flour. Mix well.
Pour 2 cups water and mix again.
Bring the mixture to a boil and then simmer for 3 to 4 minutes.
Add ground cumin and stir well.
Switch off the heat and let the soup mixture cool a bit.
Making spinach soup
When the soup mixture's heat has reduced or has become warm, first remove the bay leaf or tej patta and discard it.
Then blend with a hand blender or in a blender until fine and smooth.
Check the seasonings and add some more salt or pepper if required.
If the soup looks thick, then add about ¼ cup water and stir.
Keep the well blended soup back on the stove for simmering for 2 to 3 minutes.
Serve spinach soup hot sprinkled with some freshly crushed black pepper and coconut cream.
Video
Nutrition Info (Approximate Values)
Nutrition Facts
Spinach Soup Recipe (Palak Soup)
Amount Per Serving
Calories 238Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Sodium 622mg27%
Potassium 300mg9%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 2828IU57%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 10mg12%
Vitamin E 3mg20%
Vitamin K 158µg150%
Calcium 54mg5%
Vitamin B9 (Folate) 82µg21%
Iron 2mg11%
Magnesium 42mg11%
Phosphorus 55mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Spinach Soup recipe from the blog archives first published in July 2013 has been republished and updated on November 2022.
