Looking for a warm, comforting way to enjoy greens without making a full curry? This Indian style spinach soup (palak shorba) is one of those simple recipes that quietly fits into busy days. It is light, flavorful, and easy to adapt for kids or adults.
If you enjoy cooking with greens, you might also like exploring other ideas from my collection of Indian spinach recipes.
A Soup That Adapts to Your Day
This palak shorba works beautifully because it relies on everyday ingredients and a calm, simple cooking flow. Nothing feels rushed or complicated.
In my kitchen, I often pair this soup with Indian spiced roasted vegetables or Instant Pot steamed veggies when I want a light yet satisfying meal. The flavors stay gentle and balanced, never overpowering the spinach.
I also love how flexible this soup is. On busy days, I use leftover spinach saag as the base, add peas, and turn it into a warm soup in minutes. That kind of flexibility makes this recipe especially helpful for small families and weekday cooking.
If you already enjoy simple spinach dishes like spinach lentil curry or spinach dal, this soup slips right into that familiar rotation with very little effort.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: Heat oil in a deep pot and let the cumin seeds sizzle.
Step 2: Add garlic, green chili, and onions, and cook until lightly browned and fragrant.
Step 3: Add the peas and cook for a couple of minutes.
Step 4: I used fresh peas and cooked them for 3 to 4 minutes. Frozen peas need a little less time.
Step 5: Stir in the spinach and salt.
Step 6: The spinach will look bulky at first, but it will wilt quickly. Cook for another 3-4 minutes.
Step 7: Let the mixture cool slightly, then blend into a smooth puree.
Step 8: Return the puree to the pot. Add turmeric, coriander powder, and garam masala.
Step 9: Pour in water, bring to a gentle boil, and simmer for a few minutes.
Step 10: Turn off the heat and stir in the cashew cream for a soft, rounded finish.
Serving Tips
At home, I usually serve this Indian spiced spinach soup warm, especially on days when we want something simple and soothing.
- Serve with roasted chickpeas for a crunchy contrast.
- Pair with roasted cauliflower or roasted tofu for a fuller plate.
- Add tofu tikka or baked paneer on the side, and my kids will love this combination.
- Enjoy this soup with quinoa pilaf for a light, complete meal.
Recipe
Indian Style Spinach Soup (Palak Shorba)
Rate this recipe by clicking the stars!
Ingredients
- 3 cups spinach roughly chopped
- ½ cup green peas fresh or frozen
- 1.5 cups water
- ¼ cup onions finely chopped
- 1 tablespoon cashew cream optional
- 1 tablespoon garlic chopped
- 1 green chili Or use jalapeno for less spicy version
- ½ teaspoon oil
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala
- ¾ teaspoon salt Adjust to taste
Instructions
- Start by heating a deep pot with oil and letting the cumin seeds sizzle gently.½ teaspoon oil, ½ teaspoon cumin seeds
- Once fragrant, add garlic, green chili, and onions. Let them brown slightly for a soft, savory base.¼ cup onions, 1 tablespoon garlic, 1 green chili
- Add peas and cook for 3 to 4 minutes. Fresh peas need a little more time than frozen ones.½ cup green peas
- Once they soften, add the chopped spinach and salt. The spinach will look bulky at first, but it will wilt quickly. Cook this spinach peas mixture for 3 to 4 minutes.3 cups spinach, ¾ teaspoon salt
- Let the mixture cool slightly, then blend it into a smooth puree. This resting time helps the mixture blend evenly without becoming watery.
- Return the puree to the pot. Add turmeric, coriander powder, and garam masala to the pureed mixture.¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala
- Add water, bring it to a gentle boil, and simmer for a few minutes.1.5 cups water
- Turn off the heat and stir in cashew cream. This final step gives the soup a soft, rounded finish.1 tablespoon cashew cream
Notes
- Peas help thicken the soup naturally. Skip them for a thinner version.
- Add a handful of cilantro or mint leaves while blending the spinach puree for extra freshness.
- Use black pepper instead of green chili for mild heat.
- You can remove the green chili before grinding to make it mild.
- Sieve the soup for a silky texture if desired.
- Add a squeeze of lemon juice just before serving for a tangy twist.
- Drizzle extra cashew cream on top for kids.
- I made this recipe vegan and used cashew cream, but you could use fresh cream or coconut cream as well.
Nutrition
Have you tried making Indian style spinach soup (palak shorba) at home? I'd love to hear how you served it. Leave a comment below and explore more ideas like saag tofu or spinach paratha for everyday meals. Don't forget to browse my collection of Indian spinach recipes for more inspiration.
PIN the recipe for later use!
Leave a Reply