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Spinach Soup

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Time25 Min
DifficultyIntermediate
Serves1

Spinach soup is a warm and inviting soup for winters made from the cream of spinach leaves, simmered in mild spices. This creamy palak soup is an excellent way of including greens in your diet without any compromise on taste! The main ingredients of the spinach soup recipe include fresh baby spinach leaves, moong dal, veggies, almonds, cashews, garlic, and spices. The almonds and cashews give it ... a nutty flavour, while the delicate spices add to its rustic aroma! The garlic and dill leaves in the recipe add a wonderful flavour to the soup and the moong dal gives it a rich creamy texture! This rich and creamy palak soup recipe takes very little time to cook and is loved by all due to its vibrant colour and creamy texture! Despite being the healthiest of all greens, not many people enjoy regular spinach recipes as they dislike the taste of spinach. However, try out this classic spinach soup at home and we are sure it would be loved by anyone and everyone! It is also a great way to get some spinach into your kids if they are picky eaters. The rich and green palak soup can be served as a starter with garlic bread or just crispy buttered bread! To start with, this palak soup can be made for a light and healthy dinner or as a beverage that can be had alongside the main course!

Nutrition Info. (per serving)

ProteinFatCarbsFibre122 Cal122 Cal122 Cal122 Cal
  • 5gProtein
  • 4gFat
  • 10gCarbs
  • 7gFibre

Ingredients

Dry Grocery

Yellow Moong Dal

Yellow Moong Dal

0.75 tablespoons

Salt

Salt

1.25 teaspoons

Refined Oil

Refined Oil

1 teaspoon

Cumin

Cumin

1 pinch

Cashewnut (2 Piece Split)

Cashewnut (2 Piece Split)

2 units

Almond

Almond

2 units

Fruits & Vegetables

Carrot-regular

Carrot-regular

1 small piece

Potato

Potato

1 small piece

Capsicum Red-regular

Capsicum Red-regular

1 small piece

Spinach W/o Roots

Spinach W/o Roots

0.25 cups

Other

Water

Water

1.5 glasses

Garlic

Garlic

1 piece

Pepper

Pepper

1 pinch

Dill Leaves - Other

Dill Leaves - Other

3 leafs

Directions

1In a bowl, add Water, Yellow Moong and keep for soaking.
2In a heavy bottom vessel, add Water, Salt, soaked Moong and boil for 20 mins.
3In a heavy bottom vessel, add Water, Salt, diced Carrots and boil till soft.
4In a heavy bottom vessel, add Water, Salt, Potatoes and boil till soft. Once cool, remove the skin and cut into dices.
5Heat Oil in pan. Add Salt, diced Red Pepper and saute.
6Remove it to a bowl and set aside.
7In a mixing bowl, add Sauteed Red Pepper, boiled diced Carrots, Potatoes and toss it well and set aside.
8Heat Oil in pan. Add Garlic, Jeera and saute.
9Add Cashewnut and saute.
10Add Water and bring to boil.
11Add Spinach, Salt, Pepper and boil.
12Add Boiled Moong Dal and bring to boil till soft.
13Remove it to a blender and make a fine paste.
14Strain the liquid into a bowl and again blend the remaining strained and strain again to the bowl.
15Garnish with Dill and keep aside.
16In a serving bowl, place the Veg Mix on the base.
17Pour the Soup on top.
18Garnish with chopped Almonds.

Success!

We hope you had fun making it! Enjoy the meal.

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