Curried Spinach Soup Palak Shorva
Dive into the vibrant flavors of India with Curried Spinach Soup, also known as Palak Shorva. This wholesome, creamy soup is a delightful blend of fresh spinach leaves, aromatic spices like cumin, coriander, and garam masala, and a touch of ginger and green chili for warmth. Simmered in a rich vegetable or chicken stock, this nutritious recipe can be elevated with the addition of coconut milk for a velvety texture. Quick to prepare in just under 40 minutes, this soup is perfect for a cozy dinner or a starter for an elegant meal. Serve it garnished with fresh cilantro and a squeeze of tangy lemon for a refreshing finish. Healthy, flavorful, and easy to make, this curried spinach soup is a must-try for lovers of Indian-inspired cuisine!
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Recipe Information
Ingredients
- 500 grams spinach leaves, fresh
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 piece green chili, finely chopped
- 1 medium tomato, finely chopped
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 4 cups vegetable or chicken stock
- 1 cup coconut milk (optional)
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 pieces lemon wedges (for serving)
Instructions
Wash the spinach leaves thoroughly under running water to remove any dirt or grit. Set aside to drain.
Heat the vegetable oil or ghee in a large pot over medium heat.
Add the chopped onion and sauté until golden and translucent, about 5 minutes.
Stir in the garlic, ginger, and green chili, and cook for another 2 minutes until fragrant.
Add the chopped tomatoes and cook until they break down and become slightly mushy, about 5 minutes.
Stir in the ground cumin, coriander, turmeric, and garam masala. Cook the spices for 1–2 minutes to release their flavor.
Add the spinach leaves to the pot and stir until they wilt, about 2–3 minutes.
Pour in the vegetable or chicken stock, and bring the mixture to a boil. Lower the heat, cover, and simmer for 10-12 minutes.
Using an immersion blender, puree the soup until smooth. Alternatively, cool the soup slightly and blend in batches in a countertop blender.
If using, stir in the coconut milk for extra creaminess and heat through. Season with salt and black pepper to taste.
Serve hot, garnished with fresh cilantro and a squeeze of lemon juice from the wedges on the side.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6258 mg | 272% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 21.0 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4387 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
