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This silky, garlicky spinach soup (palak soup) is cooked on the stovetop, finished with a swirl of cream, and stays a vibrant green with a few of my simple tricks. Serves 4, in ready in less than 30 minutes & is perfect for a quick, cozy dinner vibe.

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I make this soup often and it's a family favorite because of it's silky garlickly flavors. This palak soup has converted my family into spinach lovers. I also love making this soup as it's super easy to make and I always make some extra, because my kiddo loves to add some pasta to the left over soup that thickens the next day. Try it! Plus check out how I keep that vibrant green color of spinach.

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Ingredient Notes
How to make Spinach (Palak) Soup
Anvita's Top Tips
Common Mistakes & How to Fix Them
Substitutions
Make-ahead, storage & reheating
Serving Ideas
Final Thoughts
More Soups to Try
Creamy Garlic Spinach Soup

Ingredient Notes

Here is just a gist of the ingredients. See recipe card for quantities.

Spinach : I prefer to use fresh spinach for it's vibrant green color. You can also use frozen spinach but I experienced that the color of the soup isn't as vibrant.
Onions to thicken the soup. I like to avoid cornstarch is possible, so onions make a good alternative.
Herbs like cilantro and mint are optional but highly recommended because they definitely enhance the flavors.
Seasonings like nutmeg, bay leaf, ginger and garlic deepen the flavor. You can add some green chili paste to spice it up.
Cream: I go a little conservative on the cream, but feel free to add more if you'd like.
Milk : I am using water to thin out my soup, however you can also add milk for a more cream of tomato kinda soup.
Tempering, do not skip that. The garlic and red chili tempering, just elevated the soup all together. If you don't want to temper the soup, I recommend sautéing the garlic before the onions.

How to make Spinach (Palak) Soup

Blanch washed spinach in a pot of boiling water for 30 seconds until bright green & wilted, then shock in ice water, to stop cooking. This is the secret to the vibrant green color.
Take a handful of spinach and squeeze the water out and add it to a blender jar.
Next in a pot or pan, heat some oil, add the bay leaf, ginger & garlic and stir until aromatic. Adddiced onions and saute until translucent.
Allow the onions to cool for a bit and add the onions, followed by cilantro, mint, a couple table spoons of water. Keep the pot aside you will need it later.
Pulse the first 3 times and depending on how much water you have squeezed out of the spinach, you might or might not have to add more water. Do not add all water at once or you will not get the silky texture. Blend to get a puree.
Pour the puree back into the pot and water or milk to thin out the soup.
Add some salt and grate a nutmeg , stir and bring it to simmer on low to medium head. Garnish with cream. To get a cream of spinach soup add more cream to the puree and bring it to simmer on low to medium heat and switch off the gas, or you can keep it minimal like me.
Prepare the tempering by heating some butter or olive oil in a pan, once hot add the slivered garlic and fry them just until the color of the edges change and add some kashmiri red chili powder, give it a quick stir and drizzle of the soup. Savor the aroma and enjoy!

Anvita's Top Tips

Do not overcook spinach; cook just until wilted for the brightest green.
Let the mixture cool slightly before blending and blend until absolutely smooth for that silky texture.
Avoid boiling after adding cream; gentle heating keeps the soup lush and prevents splitting.
Adjust thickness by adding more broth/water after blending if the soup feels too thick.

Common Mistakes & How to Fix Them

Mistake	What happens	Quick fix you can share in post
Cooking spinach too long	Soup turns dull or brownish green	I add spinach after the water has come to boil and cook only until it wilts. I also switch off the gas once it comes to boil.
Browning garlic too much	Flavor becomes bitter and harsh	Keep garlic lightly golden; if it burns, start over with fresh fat and garlic.
Not using a thickener	Soup feels thin and watery	Add a small roux or cashews and blend for body.
Boiling after adding cream	Texture becomes grainy or split	Heat gently on low and add cream at the very end.
Overcrowding the blender	Soup is not smooth and can be unsafe	Blend in batches and never fill the blender more than halfway with hot liquid.

Substitutions

You could also prepare a roux to thicken the soup by melting butter in a pan, stirring in an equal amount of flour, and cooking it gently until it turns a light golden color before gradually whisking it into the soup.
Or you could use a cashew cream to thicken the soup

Make-ahead, storage & reheating

Make-ahead: I have often made soup base (without cream) 1-2 days in advance and stored in the fridge.
Storage: I store in an airtight container in the refrigerator & its good for up to 3 days. I add the cream just before serving.
Reheating: Reheat gently on low heat on the stovetop, thinning with a splash of broth or water if it has thickened, then finish with fresh cream while serving.

Serving Ideas

Nothing like a crusty bread or a good chili cheese toast for dipping.
Sometimes I add crotons
This one is my kiddos favorite. He adds pasta to the leftover soup the next day which has thickened and loves it.

Final Thoughts

This garlicky palak soup is my go-to cozy hug for busy weeknights-silky, vibrant, and always a family hit. Try it this week and tag me with your cream swirl or toast pairing!

More Soups to Try