Indian Style Spinach Soup (Palak Shorba)

No ratings yet

This Indian style spinach soup is a comforting palak shorba made with spinach, mild spices, and cashew cream for a smooth, nourishing bowl.

Prep Time 10

Cook Time 15

Total Time 25

Servings

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

Tested Tips from My Kitchen:

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.

This recipe makes 4 servings if serving as a side soup.