This comforting spinach soup is not only incredibly easy to prepare but also nourishing, vibrant, and full of flavor, making it a staple in our home for years. Packed with the goodness of fresh palak (spinach), it’s a wholesome dish that’s both satisfying and soothing. What truly sets this soup apart is its smooth, velvety texture and the aromatic finish of garlic sautéed in pure desi ghee. That final tempering adds a rich, nutty depth and elevates the dish with bold, earthy undertones.
Despite its gourmet taste, this Indian-style palak soup uses humble pantry staples and fresh ingredients you likely already have on hand. There’s no cream or heavy thickeners involved—just the natural silkiness of pureed spinach enhanced with warm spices and a hint of black pepper. Whether you’re looking for a light appetizer, a quick detox meal, or a cozy dinner on a chilly evening, this spinach soup ticks all the boxes. It’s simple, soul-satisfying, and a perfect way to enjoy the nutritional powerhouse that is spinach in the most delicious way possible.
You’ll Love This Spinach Soup Recipe
- Quick to Make: This spinach soup comes together effortlessly in just about 30 minutes, making it perfect for busy days when you want something nourishing yet quick. With minimal chopping and a straightforward cooking process, it’s a go-to recipe when time is limited but comfort is essential.
- Simple Ingredients: This palak soup uses just 10 simple, everyday ingredients, making it easy on the wallet and convenient to prepare. Everything you need—from fresh spinach to garlic and basic spices—can easily be found in most kitchens or local grocery stores.
- Delicious Flavor: Bright in both taste and appearance, this soup highlights the natural flavor of spinach, perfectly complemented by the warm, savory notes of garlic. The sautéed garlic adds depth without overpowering the dish. Prefer a bolder, garlicky punch? Feel free to adjust the quantity to suit your taste.
- Smooth Texture: Creamy, yet light, this palak soup delivers a smooth and silky texture. A dash of heavy cream gives it a rich finish without making it overly heavy. The result is a luscious mouthfeel that’s satisfying but not overwhelming.
- Make-Ahead Friendly: This soup is perfect for meal prepping! It stays fresh in the refrigerator for 3–4 days and freezes well too. Just reheat and enjoy—a great way to have healthy meals ready to go on your busiest days.
- Ideal Weeknight Dinner: Warm, hearty, and deeply comforting, this spinach soup is perfect for cozy weeknight meals, especially during the colder months. Pair it with crunchy croutons, toasted bread, or a gooey grilled cheese sandwich for a complete, soul-warming dinner.
Ingredient Notes
- Spinach: For richer flavor and a vibrant green hue, I go with fresh, mature spinach leaves. Baby spinach is softer but doesn’t have the same earthy depth as regular spinach. Frozen spinach can also be used in a pinch, but fresh delivers the most authentic taste and texture for this soup.
- Onion, Tomato, and Ginger: These three ingredients act as the flavor base for the soup. The onion adds a gentle sweetness, the tomato provides a hint of acidity to balance the greens, and ginger brings a subtle warmth that complements the spinach beautifully.
- Green Chili (Optional): I like to include a small green chili to add just a touch of heat and spice. It’s completely optional and can be skipped if you prefer a milder soup, or you can increase the amount if you enjoy a spicy kick.
- Water vs. Vegetable Broth: In most of my soup recipes, I opt for vegetable broth to deepen the flavor, but not with this one. For palak soup, I find that using plain water helps preserve the delicate and clean taste of spinach. Broth tends to overpower its subtle notes, so water keeps it light and refreshing.
- Heavy Cream: A splash of heavy cream adds a silky, smooth finish to the soup, making it slightly creamy without feeling too rich. If you’d like a lighter version, you can swap the cream for milk or half-and-half and still enjoy a lovely texture.
- Ghee: Garlic sautéed in ghee releases a rich aroma and enhances the soup with a deeper, savory note. It not only enhances the aroma but also infuses the entire dish with a deep, nutty richness. If ghee isn’t available, you can use butter or a neutral oil, but ghee adds the richest flavor.
How To Make Palak Soup?
1) Combine base ingredients in a pan: In a large saucepan, add chopped onion, ripe tomato, green chili (if using), freshly grated ginger, salt, and black pepper. Pour in enough water to cover the ingredients and place the pan over medium-high heat. Allow the mixture to slowly come to a boil, helping the ingredients release their flavors and build the soup’s base.
2) Simmer until soft: Reduce the heat slightly and let the mixture simmer for about 10–12 minutes. The goal is to soften the onions completely and allow the flavors of all the ingredients to meld together.
3) Add fresh spinach leaves: Now, add the washed and trimmed spinach leaves to the simmering mixture. Gently press the leaves down so they’re submerged in the hot liquid. You don’t need to chop them, as they’ll blend easily later.
4) Lightly cook the spinach: Cook the spinach for just 2–3 minutes, until the leaves are wilted. Avoid overcooking, as this can dull the vibrant green color and affect the fresh taste of the soup.
5) Blend into a smooth puree: Turn off the heat. Use an immersion blender directly in the pan to blend everything into a silky smooth puree. Alternatively, you can allow the mixture to cool a bit and then blend it using a regular countertop blender.
6) Optional – remove froth: After blending, you may notice some foam on the surface. Skim it off with a spoon for a cleaner appearance—this step is optional.
7) Stir in heavy cream: Pour in a small amount of heavy cream and mix well to give the soup a smooth, creamy finish. This adds a subtle creaminess without overpowering the spinach flavor.
8) Reheat gently if needed: If you prefer your soup piping hot, place it back on the stove briefly. Just heat it through without simmering too long to preserve the color and taste.
9) Prepare garlic tempering: In a small tadka pan or skillet, heat ghee over medium flame. Once hot, add finely chopped garlic.
10) Sauté the garlic: Cook the garlic for about 40–50 seconds until it turns fragrant and just starts to turn golden. Be careful not to let it brown too much, or it may taste bitter.
11) Add tempering to soup: Gently pour the hot garlic-ghee mixture into the soup. The sizzling sound signals a burst of aroma and flavor being added.
12) Final mix and serve: Stir the tempering into the soup thoroughly. Serve hot, ideally with croutons, toasted bread, or a grilled cheese sandwich for a cozy and satisfying meal.
Expert Tips To Make The Best Spinach Soup
1) Avoid overcooking the spinach:
Spinach is delicate and cooks very quickly. Once added to the pot, it only needs a couple of minutes to wilt. Overcooking the spinach can fade its vibrant green color, leaving the soup looking dull and less appealing. To maintain that fresh, vibrant appearance, turn off the heat as soon as the leaves wilt.
2) Reheat gently after blending:
Once the soup is blended, reheat it gently on the stove until it reaches a light boil—just enough to warm it without overcooking. Avoid letting it simmer for a long time, as extended heating can dull the green color and affect the soup’s fresh taste.
3) Be careful with the garlic tempering:
When sautéing garlic in ghee, it’s crucial to keep an eye on the heat. Garlic burns quickly and, when overcooked, can develop a harsh, bitter flavor that can overpower the delicate taste of spinach. Cook just until it’s lightly golden and aromatic.
4) Customize the garlic flavor:
The garlicky tempering adds a bold layer of flavor to this otherwise mild soup. If you enjoy a stronger garlic punch, feel free to increase the amount. Prefer a milder note? Use less garlic. This lets you easily adjust the soup’s flavor to match your own taste preferences.
Serving Ideas For Palak Soup
1) Light Meal Option:
This spinach soup is gentle on the stomach and perfect for days when you’re in the mood for something light yet nourishing. It pairs beautifully with a slice of toasted crusty bread or a generous handful of crunchy croutons. However, because it’s not very heavy or calorie-dense, it might not be the best option if you’re feeling very hungry or need something more substantial to keep you full for long.
2) For a More Filling Meal:
If you’re looking to turn this soup into a heartier dish, serve it alongside a grilled cheese sandwich. The warm, cheesy sandwich adds protein and carbs, making the meal more balanced and satisfying. The combination of crisp bread, melty cheese, and creamy spinach soup is both comforting and delicious—ideal for lunch or dinner on cooler days.
3) Served as a Starter or Appetizer:
Spinach soup also works wonderfully in smaller portions as an elegant appetizer. Serve it in small bowls or cups with a few golden croutons or a drizzle of cream for presentation. It makes a great starter for an Indian or fusion-style meal, warming the palate without overwhelming it before the main course.