Palak ka Shorba: Nutritious Spinach Soup

Name: How to Make Palak ka Shorba: Nutritious Spinach Soup | Easy & Delicious Palak ka Shorba: Nutritious Spinach Soup Recipe
Total time: 15 min
Yield: 4
Cuisine: indian

Palak ka Shorba is a light, flavorful Indian soup made with spinach, tomatoes, and warming spices. Blended smooth and seasoned with ginger, garlic, and cumin, it’s both comforting and nourishing — a perfect starter for any meal.

prep time 15 Mins

cook time 45 Mins

chef Ankita Singh

“Shorba” refers to a spiced broth or soup, often served in Indian and Middle Eastern cuisines. This Palak ka Shorba (Spinach Soup) is an earthy, healthy variation where spinach is simmered with tomatoes, ginger, garlic, and aromatic spices, then blended into a smooth, velvety soup.
The cumin, bay leaves, and cinnamon infuse subtle warmth, while green chili and black pepper add a gentle kick. Fresh cilantro brightens the flavor, balancing the richness of spinach and tomato. Straining the soup gives it a refined, restaurant-style texture.
Rich in iron, vitamins, and antioxidants, Palak ka Shorba is a wholesome and immunity-boosting dish. It works well as a starter, a light dinner, or a comforting bowl on cool evenings. Serve it with naan, parathas, or simple rice for a satisfying meal.

Step 1

Temper the Spices

Heat oil in a pan over medium-high heat.
Add cumin seeds, bay leaves, and cinnamon. Let them crackle for 3–4 seconds.
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Step 2

Add Aromatics

Add ginger and garlic, sauté for 8–10 seconds until fragrant.

Step 3

Cook Vegetables

Add tomatoes, spinach, cilantro, and green chili. Cook for 2–3 minutes.
Add 1 cup water, salt, and black pepper. Cover and simmer on low heat for 20–25 minutes.

Step 4

Blend the Base

Remove from heat and let the mixture cool for 15–20 minutes.

Discard bay leaves. Transfer mixture to a blender and blend until smooth.

Step 5

Strain & Finish

Pass the puree through a soup strainer, pressing with a spoon to extract maximum liquid. Discard leftover pulp.
Return strained soup to the pan. Add 1 more cup of water and stir well.
Simmer on medium heat for 3–4 minutes.

Step 6

Serve

Pour into serving bowls. Garnish with fresh coriander leaves.
Serve hot with bread, parathas, or rice.

Tips and Tricks

Leafy freshness: Use tender spinach leaves for best flavor; avoid overcooking to retain nutrients.
Thickness control: Adjust water for a thinner or thicker consistency depending on preference.
Spice variation: Add a pinch of garam masala or roasted cumin powder before serving for extra depth.
Make ahead: The soup can be refrigerated for up to 2 days; reheat before serving.
Creamy touch: Add 1 tbsp fresh cream or coconut milk for a richer texture.

Frequently Asked Questions

Yes, thaw and squeeze excess water before using. Fresh spinach, however, gives better flavor.

Straining gives a silky texture, but you can skip this step if you prefer a rustic, thicker soup.

Yes, sauté the spices and aromatics in a little water or stock instead of oil.

It pairs beautifully with garlic bread, naan, parathas, or a simple rice meal.

Calories 95 Kcal

Total Fat 3 g

Carbs 12 g

Protein 3 g

ESSENTIAL ITEMS

1 tbsp vegetable oil

1 tsp cumin seeds

2 piece bay leaves

1 piece whole cinnamon

1 tsp chopped ginger

2 tbsp chopped garlic

500 gm tomatoes, chopped

200 gm spinach (washed, roughly chopped)

2 tbsp chopped cilantro (fresh coriander leaves)

2 tsp chopped green chili (adjust to taste)

0.5 tsp freshly ground black pepper

2 cups water

OPTIONAL

0.5 as per taste salt

Recipe by:

Ankita Singh

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Palak ka Shorba: Nutritious Spinach Soup

Tips and Tricks

Frequently Asked Questions

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