Spinach soup is lusciously creamy, packed with nutrients and flavor and can be rustled up in a jiffy. Laced with hints of garlic & spice, this easy and healthy green soup will leave you energized and refreshed.
Spinach soup is absolute comfort food for me. There is something so soothing about a hot mug of this bright green, creamy soup on a cold night. Although spinach is extremely nutritious, most people do not like its bitter after-taste. However, if cooked and seasoned well, you can't get enough of it.
- This soup is a one-pot dish that is quick, easy and absolutely delicious.
- Made with wholesome ingredients, spinach soup is a great way to not only include greens in your family’s diet, but have them relish it too.
- This soup is fast, easy and light, which also makes it ideal if you are taking care of a sick person
Why Spinach?
- Spinach is packed with vitamins and antioxidants that have numerous health benefits. Most importantly, It's known for its high source of iron, and anti-inflammatory properties.
- This superfood is loved all over the world and is readily available. Winter is when you see bunches of this green, flooding the market - so make the best use of it!
- It is an ingredient that can be used in a wide variety of dishes, and varied cuisines. From baked dishes to salads, or even fillings, its versatility makes it unique.
Ingredients You'll Need
Spinach soup only needs a few simple ingredients:
Spinach - Use tender and fresh leaves of baby spinach or regular spinach without the stems; make sure to rinse them well and drain off the excess water. Stems can be used because they are packed with fiber, but will not give you a super smooth soup
Oil - I have used olive oil, but any neutral tasting oil (or even butter) will work
Aromatics & Seasoning - Bayleaf, onions, garlic, salt & pepper; in addition to this, you could throw in some nutmeg, cloves or cardamom for extra flavour
Milk - to give it a rich & creamy consistency
Cream - Finish off the soup with a dash of cream (optional)
How to make Spinach Soup
- Saute onions and garlic in some olive oil
2. Add a bay leaf and cleaned spinach to the pot along with a little water
3.Reduce the flame to low and cook covered for a few minutes
4. Cook till the spinach wilts. Turn off the flame and let this mixture cool completely
5. Take out the bay leaf and add the cooled spinach mixture to a blender with some water
6. Blend the mixture till smooth
7. Pour this back into the pot. Bring it to a simmer and add salt and pepper along with milk
8. Turn off the flame and serve hot, topped with cream
Richa’s Top Tips
- Spinach should be cooked just till it wilts to retain its flavor, freshness & nutritive value
- Make sure to let the soup cool completely before blending to avoid splatter
- Use fresh spinach leaves for best results. If you’re using frozen leaves, they can be added directly to the pot until they thaw and soften before blending
- Replace regular milk with coconut milk for a vegan spinach soup. You could also add potatoes and/or leeks for a thicker consistency.
- Stored in an airtight container, leftover spinach soup should keep well in the fridge for up to 3days.
Storage & Cleaning
- Take the stems off by twisting or cutting the spinach leaves, just above the stem line.
- To make sure all the grit is off the leaves, swish it in cold water, and let it sit for a minute or two in a colander. Repeat this a couple of times, to ensure it's clean.
- The super-green stays fresh for up to a week, refrigerated. (Highly recommend wrapping the leaves in paper towels and placing them in airtight containers or plastic bags, to maximize their shelf life.)
Spinach soup is comfort food! Serve it with croutons, breadsticks or even cheese toast for a cosy work-night dinner, or team it up with salad, for a healthy meal. Either way, you’re going to love it.Â
This recipe is part of my quick and easy healthy soup series. Keep watching this space for more such super simple soups that you’re sure to love.Â
Watch the Recipe Video
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Easy Spinach Soup (Palak Soup)
Equipment
Ingredients
- 1 Tablespoon Olive Oil
- 1 Bay leaf
- 2 Garlic Cloves finely chopped
- ½ Cup sliced Onions
- 2 bunches Spinach (Palak) washed and stems removed, approx 260 grams
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- ½ Cup Water divided
- ½ Cup Milk
- 1-2 Tablespoons Cream
Instructions
- Heat oil in a soup or a stockpot over medium flame. Add garlic and sliced onions and saute till the onions soften, about 2-3 minutes.
- Add spinach, salt, bayleaf and ¼ cup of water. Cover and cook till the spinach wilts, approx 2-3 minutes. Turn off the flame and allow it to cool.
- Remove the bayleaf and transfer to the blender. Add the remaining ¼ cup of water and blend till smooth.
- Pour the blended spinach mixture back into the pot and bring to a simmer over low flame. Add milk and pepper and simmer for 2 more minutes. Turn off the heat.
- Transfer to soup bowls, top with cream and serve. Serve hot!
Video
Notes
- Spinach should be cooked just till it wilts to retain its flavour, freshness & nutritive valueÂ
- Make sure to let the soup cool completely before blending to avoid splatter
- Use fresh spinach leaves for best results; although if you’re using frozen leaves, they can be added directly to the pot until they thaw and soften before blending
- Replace regular milk with coconut milk for a vegan version of the soup. You could also add potatoes and/or leeks for a thicker consistency.Â
- Stored in an airtight container, leftover spinach soup should keep well in the fridge for up to 3 days.Â
Hemraj Jethanandani says
Normally it takes 20-30 min to saute onions. your instructions say 2-3 min to soften onions
Richa says
Hey Hemraj, in my experience, it's never taken that long to saute onions. The time you are mentioning is how long you take to caramelize or brown onions which is not what we are doing here. This recipe only needs onions to soften or turn slightly translucent which takes only 2-3 minutes as I've mentioned.