Palak Shorba (Spinach Soup)
 
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Palak Shorba, or Spinach Shorba, is a comforting soup infused with aromatic Indian spices, offering a delightful fusion of flavor and nutrition. Similar to traditional spinach soup, this recipe elevates the experience with a warm, spiced touch. Palak Shorba is a popular starter in Central Asia and the Middle East and is commonly served in Asian restaurants as a prelude to meals. Its vibrant green hue and creamy texture make it an inviting dish for any occasion.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3-4
Ingredients
  • For the Shorba:
  • 2 Bunch Fresh Spinach Leaves
  • 2 tbsp Butter/Ghee
  • 1 tsp Cumin seeds
  • 3-4 Cloves
  • 1-2 Bay Leaves
  • 1 tsp Grated Ginger
  • 2-3 Garlic Cloves Minced
  • 2 Green Chili Chopped
  • 1 cup Onion Finely Chopped
  • ½ tsp Red Chili Powder
  • 1 tsp Garam Masala
  • Salt to taste
  • 1 ½ cup Milk
  • ¼ Cup Mint Leaves
  • For the Tempering:
  • 1 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 2-3 Garlic Cloves Chopped or Sliced
  • A Pinch of Red Chili Powder
  • For Garnishing:
  • 2-3 tbsp Fresh Cream
  • A Pinch of Ground Pepper
  • A Pinch of Red Chili Flakes
Instructions
  1. Blanch the Spinach:
  2. Wash the spinach leaves thoroughly.
  3. Blanch them in boiling water for 2 minutes, then immediately transfer to an ice water bath to retain the green color. Drain and set aside.
  4. Prepare the Onion Mixture:
  5. Heat butter in a pan. Add cumin seeds, cloves, and a bay leaf. Sauté for a few seconds.
  6. Add grated ginger, minced garlic, and chopped green chilies. Stir until fragrant.
  7. Add the chopped onion and sauté until soft and golden.
  8. Stir in red chili powder, garam masala, and salt. Mix well and turn off the heat.
  9. Blend the Shorba:
  10. In a blender jar, combine the blanched spinach, sautéed onion mixture, milk, and mint leaves.
  11. Blend until smooth.
  12. Strain the puree through a fine strainer for a silky texture.
  13. Cook the Shorba:
  14. In the same pan used for sautéing the onions, pour the strained spinach puree.
  15. Cook on medium heat until it comes to a gentle boil, stirring occasionally.
  16. Add Tempering:
  17. Heat ghee in a small pan. Add cumin seeds, chopped garlic, and a pinch of red chili powder.
  18. Cook until the garlic turns golden.
  19. Pour most of this tempering directly over the boiled spinach soup in the pot, saving a small portion for garnishing.
  20. Assemble and Serve:
  21. Ladle the hot spinach shorba into serving bowls.
  22. Garnish each bowl with a drizzle of fresh cream and the reserved tempering as per taste.
  23. Sprinkle ground pepper and chili flakes for added flavor.
  24. Serve hot with butter-toasted sourdough bread slices on the side
Notes
Keep the Spinach Bright Green: Always blanch spinach quickly and transfer it to an ice bath to preserve its vibrant color and nutrients.
Straining for Silky Texture: Straining the blended shorba ensures a velvety consistency, perfect for a smooth soup.
Adjust Heat Levels: If you prefer a spicier soup, increase the green chilies or red chili powder to your taste.
Add Protein: For added nutrition, stir in a dollop of thick yogurt or a handful of boiled lentils while cooking the shorba.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/palak-shorba-spinach-soup/