Looking for an easy spinach soup recipe without milk or cream? Try this simple and delicious version that calls for fresh spinach, garlic, onion, and seasonings. It makes a wonderful comforting dinner or lunch when served with crusty bread or crackers. The cooking time is about 30 minutes and this recipe is vegetarian, gluten-free, and healthy.
This spinach soup recipe is made without cornflour and is very easy to make. Even a beginner can make this recipe this is as simple. Try this recipe this winter and make sure to share your feedback with me, I would love to hear from you guys!
Ingredients
Spinach/Palak– fresh spinach leaves also known as “PALAK” in Hindi.
Aromatics- onion, garlic, ginger, and cinnamon stick.
Seasonings- Salt, black pepper powder.
Other- Water.
How to make soup with spinach
Wash 250 grams of spinach leaves with water 2 to 3 times to remove any dirt or mud sticking to the leaves or stem. Drain off the water.
Add washed spinach, 1 small onion, 5 cloves of garlic, a small piece of ginger, a small cinnamon stick, and 4 cups of water to the pressure cooker.
Pressure cook it at high flame until it gets 2 to 3 Whistle then lower the flame to simmer for 8 to 10 minutes and then turn off the flame. Let the pressure release naturally.
Open the pressure cooker lid and take out the cinnamon stick with the help of a tong from the soup mixture. Removing the cinnamon stick is very important as it will ruin the taste of the soup if we grind it with the rest of the ingredients.
Blending
Once the spinach mixture cools down transfer it to a blending jar and add the same 3 cups of water in it that we have used for boiling the soup ingredients. Grind it until smooth and slightly thin.
Note– Never add hot things to the blender as it may explode and that pressure will blow off the blending jar lid and it’s very risky. So always wait for the ingredients to cool down a little and then blend it
If you want thick soup add 2 cups of water and If you want it to be thin then 3 cups of water is enough. You can adjust the consistency as per your taste.
Strain the soup in a strainer, do not skip this step.
Seasoning
In a saucepan or a deep bottom pan add 1 tablespoon of butter and then add the strained spinach soup mixture to it. Add 1 tablespoon of salt and cook it at medium flame until it gets 2 to 3 boils. Turn off the flame then add 1/2 teaspoon of black pepper powder and a teaspoon of lemon juice to it.
Note- I always use rock salt or pink salt in every recipe as it’s less salty and is much healthier than normal salt. If you’re using regular salt then use half the quantity and if you’re using pink salt then the quantity will be the same. It is also known as “sendha namak” in Hindi.
Transfer it to a serving soup bowl and grate some paneer over it. Serve it hot.
Top tips
- Use fresh spinach leaves.
- Before blending remove the cinnamon stick from the soup mixture.
- Add salt and black pepper powder as per your taste.
- Paneer is optional but it adds extra flavor to the soup. You can also use cream instead of paneer.
FAQs
Yes! you can drink it every day until it’s in season. But I think drinking the same soup every day is not possible as you might get bored with the same taste every day. You can add it to your diet like having this soup thrice or twice a week.
What should I serve with palak soup?
Serve it with a cracker for dipping or top it with coconut cream, grated paneer, or your favorite cheese. It can be served as a dinner or lunch.
How to make this soup vegan?
Use vegetable oil or any vegan oil instead of butter and grated paneer can be substituted with grated tofu or coconut cream.
How to make this soup thick?
I have not used cornflour for this palak soup recipe. Cornflour is not a healthy ingredient as it is low in essential nutrients and most of the time I don’t use cornflour in soups as it will decrease its benefits.
If you want to make this soup thick add cornflour/cornstarch slurry to the soup. 1 tablespoon cornflour+4 tablespoon water. Add this slurry to the soup while boiling and the soup will become thick.
Other recipes you might like
Spinach Soup Recipe Without Milk or Cream|Indian spinach soup recipe
Looking for an easy spinach soup recipe without milk or cream? Try this simple and delicious version that calls for fresh spinach, garlic, onion, and seasonings. It makes a wonderful comforting dinner or lunch when served with crusty bread or crackers.
Ingredients
- 250grams spinach
- 1 small onion
- 5 garlic
- 1/2 inch or a small piece of ginger
- 1 small cinnamon stick
- 4 cup water
- 1 tablespoon butter
- 1 tablespoon salt (as required)
- 1/2 teaspoon black pepper powder (as required)
- 1 teaspoon lemon juice
Instructions
- Wash the spinach leaves with water 2 to 3 times to remove any dirt or mud sticking to the leaves or stem. Drain off the water.
- Add washed spinach, small onion, a few cloves of garlic, a small piece of ginger, a small cinnamon stick, and water to the pressure cooker.
- Pressure cook it at high flame until it gets 2 to 3 Whistle then lower the flame to simmer for 8 to 10 minutes and then turn off the flame. Let the pressure release naturally.
- Open the pressure cooker lid and take out the cinnamon stick with the help of a tong from the soup mixture. Removing the cinnamon stick is very important as it will ruin the taste of the soup if we grind it with the rest of the ingredients.
- Once the spinach mixture cools down transfer it to a blending jar and add the same 3 cups of water in it that we have used for boiling the soup ingredients. Grind it until smooth and slightly thin.
- If you want thick soup add 2 cups of water and If you want it to be thin then 3 cups of water is enough. You can adjust the consistency as per your taste.
- Strain the soup in a strainer, do not skip this step.
- In a saucepan or a deep bottom pan add butter and then add the strained spinach soup mixture to it. Add salt and cook it at medium flame until it gets 2 to 3 boils. Turn off the flame then add black pepper powder and a teaspoon of lemon juice to it.
- Transfer it to a serving soup bowl and grate some paneer over it. Serve it hot.
Notes
- Use fresh spinach leaves.
- Before blending remove the cinnamon stick from the soup mixture.
- Add salt and black pepper powder as per your taste.
- Paneer is optional.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 54Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 564mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 2g
All information presented is intended for informational purposes only.
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