Spinach Soup Recipe
Spinach in Hindi, Spinach Soup Recipe: Spinach soup, also known as Palak soup, is a delightful, flavorful, and nutritious dish that provides comfort with every spoonful. Made from simple and wholesome ingredients, this easy one-pot spinach soup is also gluten-free.
Ingredients:
- Fresh spinach leaves
- Oil (neutral flavored or olive oil)
- Bay leaf or Indian bay leaf (tej patta)
- Garlic cloves
- Chopped onions
- Black pepper
- Salt
- Gram flour (besan) or chickpea flour or all-purpose flour or cornmeal
Instructions:
- Prep Spinach:
- Rinse spinach leaves thoroughly in water using a strainer or colander, removing any mud or soil.
- Drain excess water. If the stems are tender, they can be used; otherwise, use only the leaves.
- Chop the spinach, and you’ll need approximately 2 cups.
- Sauté Aromatics:
- Heat 1 to 1.5 tablespoons of oil in a saucepan or kadai over low heat.
- Add bay leaf and sauté for 2 to 3 seconds.
- Add ¼ teaspoon of chopped garlic cloves and sauté until lightly browned.
- Stir in ¼ cup chopped onions and sauté until softened.
- Add the chopped spinach, season with ¼ teaspoon black pepper, and salt to taste.
- Add Flour:
- Incorporate 1 tablespoon of gram flour (besan) into the mixture. Alternatively, you can use chickpea flour, all-purpose flour, or cornmeal.
- Stir well to combine ingredients.
- Blend and Serve:
- Use an immersion blender to achieve a creamy consistency for the soup.
- Optionally, top the soup with coconut cream for added flavor and a vegan touch.
- Serve the spinach soup hot, and enjoy the delightful, earthy taste of this healthy and comforting dish.
Cooking Palak Soup Mixture:
- Add Liquid: Pour 2 cups of water into the pot. For enhanced flavor, consider using vegetable stock instead of water.
- Bring to Boil: Bring the mixture to a boil over medium-low to medium heat.
- Simmer: Once boiling, reduce the heat to low to medium-low and simmer for 3 to 4 minutes.
- Add Cumin Powder: Stir in ¼ teaspoon of ground cumin powder.
- Cool the Mixture: Turn off the heat and let the soup mixture cool slightly.
- Remove Bay Leaf: Before blending, ensure to remove the bay leaf (or tej patta) from the soup mixture and discard it to avoid a bitter taste.
Making Spinach Soup Recipe:
Blend the Soup:
- Once the soup has cooled, use an immersion blender or hand blender to blend until smooth.
- If using a standing blender or mixer-grinder, work in batches, ensuring the soup has cooled to a safe temperature for the equipment.
- If the soup appears thick, add ¼ cup of water and stir until the consistency is smooth and slightly thin.
Simmer Again:
- Turn the stovetop heat back to medium and bring the palak soup to a gentle simmer. Cook for an additional 2 to 3 min.
- Check and adjust seasonings before serving, adding more salt and pepper if needed.
Garnish and Serve:
- Pour the soup into bowls and drizzle with 1 tablespoon of coconut cream.
- Optionally, sprinkle some crushed black pepper or add bread croutons as a tasty topping.
Serving Suggestions:
- Serve the spinach soup hot or warm as a starter or light dinner, accompanied by a side of vegetable salad.
- It can also be served as an entree with a main course such as a baked dish, pasta, or a simple rice-based dish like Pulao or pilaf.
In Conclusion
Indulge in the rich tapestry of flavors that Spinach Soup Recipe unfolds. Whether you’re a culinary enthusiast or a novice, this recipe promises a delectable experience that goes beyond nourishment.
Frequently Asked Questions
Can I use frozen spinach for this soup?
Absolutely! Ensure proper thawing and adjust the quantity accordingly.
What substitutes can I use for gram flour?
Chickpea flour, all-purpose flour, or cornmeal are excellent alternatives.
Is there a non-vegan variation of this soup?
Yes, you can incorporate dairy by adding cream or cheese.
Can I store leftovers in the refrigerator?
Certainly! Refrigerate in an airtight container for 2 days.
Any tips for a spicier version of the soup?
Increase the black pepper quantity or add a dash of red pepper flakes for a spicy kick.
