Creamy Garlic Spinach Soup

Author:

Anvita

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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Course: Soup

Cuisine: Indian

Keyword: cream of spinach soup, palak soup, spinach soup, spinach soup, palak soup, spinach soup recipe, palak soup recipe, cream of spinach soup

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

4 servings

Calories:

121kcal

Ingredients

8 oz. fresh spinach or frozen
1 onion diced
½ cup fresh cilantro
¼ cup fresh mint
1 teaspoon green chili paste
1 bayleaf
½ teaspoon nutmeg
2 tablespoon cream for garnish
salt to taste
1-1.5 cup water or milk milk for a cream of spinach soup
1 teaspoon chopped ginger
1 tsp teaspoon chopped garlic

Tempering

2 tablespoon oil
4 garlic cloves slivered
½ teaspoon kashmiri red chili power

Instructions

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 milk 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!

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