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.
The term Shorba refers to a variety of soups or stews, often with a rich, gravy-like consistency. While its origins trace back to Mughlai cuisine, Shorba has seamlessly integrated into Punjabi and North Indian culinary traditions. This spinach-based version is not just delicious but also a powerhouse of nutrition, packed with vitamins, antioxidants, and iron. Its hearty and aromatic flavors make it a versatile recipe, perfect for cozy evenings or as a light yet satisfying meal.
What makes Palak Shorba stand out is its unique blend of spices. Cumin, cloves, bay leaves, and garlic are sauted to create a fragrant base, while mint leaves and garam masala add layers of freshness and warmth. The rich texture comes from blanched spinach and a touch of milk, blended to create a silky-smooth consistency. Finished with a tempering of golden garlic and chili-infused ghee, its a perfect balance of flavor and texture.
Whether you enjoy it as a light appetizer or pair it with toasted sourdough for a comforting main course, Palak Shorba is a recipe worth savoring. Its rich taste and wholesome ingredients make it an excellent addition to any meal, offering a delightful mix of tradition and health in every spoonful.
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
Method:
Blanch the Spinach:
Wash the spinach leaves thoroughly.
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.
1. Prepare the Onion Mixture:
- Heat butter in a pan. Add cumin seeds, cloves, and a bay leaf. Saut for a few seconds.
- Add grated ginger, minced garlic, and chopped green chilies. Stir until fragrant.
- Add the chopped onion and saut until soft and golden.
- Stir in red chili powder, garam masala, and salt. Mix well and turn off the heat.
3. Blend the Shorba:
- In a blender jar, combine the blanched spinach, sauted onion mixture, milk, and mint leaves.
- Blend until smooth.
- Strain the puree through a fine strainer for a silky texture.
4. Cook the Shorba:
- In the same pan used for sauting the onions, pour the strained spinach puree.
- Cook on medium heat until it comes to a gentle boil, stirring occasionally.
5. Add Tempering:
- Heat ghee in a small pan. Add cumin seeds, chopped garlic, and a pinch of red chili powder.
- Cook until the garlic turns golden.
- Pour most of this tempering directly over the boiled spinach soup in the pot, saving a small portion for garnishing.
6. Assemble and Serve:
- Ladle the hot spinach shorba into serving bowls.
- Garnish each bowl with a drizzle of fresh cream and the reserved tempering as per taste.
- Sprinkle ground pepper and chili flakes for added flavor.
- Serve hot with butter-toasted sourdough bread slices on the side.
Tips:
- 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.
- You can add the almond milk instead of milk for vegan.
- You can add other veggies too with palak like bottle gourd, carrot, etc.
Palak Shorba (Spinach Soup)
Ingredients
Method
- Blanch the Spinach:
- Wash the spinach leaves thoroughly.
- 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.
- Prepare the Onion Mixture:
- Heat butter in a pan. Add cumin seeds, cloves, and a bay leaf. Saut for a few seconds.
- Add grated ginger, minced garlic, and chopped green chilies. Stir until fragrant.
- Add the chopped onion and saut until soft and golden.
- Stir in red chili powder, garam masala, and salt. Mix well and turn off the heat.
- Blend the Shorba:
- In a blender jar, combine the blanched spinach, sauted onion mixture, milk, and mint leaves.
- Blend until smooth.
- Strain the puree through a fine strainer for a silky texture.
- Cook the Shorba:
- In the same pan used for sauting the onions, pour the strained spinach puree.
- Cook on medium heat until it comes to a gentle boil, stirring occasionally.
- Add Tempering:
- Heat ghee in a small pan. Add cumin seeds, chopped garlic, and a pinch of red chili powder.
- Cook until the garlic turns golden.
- Pour most of this tempering directly over the boiled spinach soup in the pot, saving a small portion for garnishing.
- Assemble and Serve:
- Ladle the hot spinach shorba into serving bowls.
- Garnish each bowl with a drizzle of fresh cream and the reserved tempering as per taste.
- Sprinkle ground pepper and chili flakes for added flavor.
- 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.
Your recipes are too good and this recipe looks delicious
keep sharing
thank you
Thank you Dev 🙂
It looks super..loved the colour of palak shobra
Thanks Moumita 🙂
So glad to have stumbled upon your blog. The shorba looks so wonderful and healthy.
Thank you Easyfoodsmith!
Hi, will omitting mint leaves change the taste a lot? I am going to try this today!
you can Sangeeta!
Healthy and yummy soup..love the inviting green color
thanks Vidya!
This soup looks divine!! LOVE the green color of it!
thanks Lisa!
Binjal,
Very well explained recipe. And the photos – mind blowing-ly gorgeous :). Loved the green color of the shorba. – Sreelatha
thanks Sreelatha!
Nice recipe. Pictures are too good
Nice recipes and nice pictures. This recipe is mouth watering
Your recipes are too good and this recipe looks delicious
thanks Krish!
This soup looks fantastic. Your photos are very enticing. I will give this a try. I always order spinach dishes when we go out for Indian but have never tried one at home. Maybe this is a sign. I love the bowl it is served in.
thanks Elizabeth!
Looks so inviting… Nice click.. Love the color
thank you Sowmiasgalley!!
This soup looks deliciously creamy.
thanks Razena!
I just love the look of this soup. The colour is beautiful. It’s easy to veganize too by using plant based milk…bonus!
thanks mel!
I can almost smell the aroma of all those fragrant spices. Love your step-by-step photos. Will definitely add to my list of soups to try. Yum!
Thanks Boastful Food!
Never had a spinach soup, but wow it sounds incredible!
Thanks! Katalina!
Very nice recipe Binjal. Love the colors and all the pics are beautiful.
thanks Shilpi!!
Nice recipe in soup
thanks Nilixa!