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–+ servings
Spinach Soup served in a bowl with toasted bread on the side
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3 from 2 votes

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Soups
Cuisine: American
Diet: Diabetic, Gluten Free, Hindu, Low Calorie, Low Fat, Vegetarian
Servings: 4 people
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 1/4 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 1/4 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