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–+ servings
Spinach Soup served in a bowl with toasted bread on the side
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Easy Spinach Soup (Palak Soup)

This easy blended spinach soup takes minutes to put together and is light, healthy and refreshing. You can do this with most vegetables - cook, season and blend. To add more bulk, use cooked potatoes or even lentils while blending.
Course Soups
Cuisine American
Diet Diabetic, Gluten Free, Hindu, Low Calorie, Low Fat, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 113kcal
Author Richa

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 value 
  • 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. 
  • Stored in an airtight container, leftover spinach soup should keep well in the fridge for up to 3 days. 

Nutrition

Calories: 113kcal | Carbohydrates: 10g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 442mg | Potassium: 1030mg | Fiber: 4g | Sugar: 3g | Vitamin A: 16049IU | Vitamin C: 50mg | Calcium: 215mg | Iron: 5mg