Warm and comforting palak soup, laced with the fresh flavours of garlic and assorted spices is a perfectly light, nourishing meal to serve at dinnertime with a side of toast or a dinner roll. The health-conscious home cook looking for healthy meal options packed with nutrients can consider palak soup as a reliable choice that comforts and rejuvenates the body after a long day.
Laden with deep green hues, lots of nourishing properties and soothing flavours, a bowl of freshly-made, warm palak soup is the perfect close to a busy routine. The health-conscious cook keen to prepare low-calorie meals can make a steaming pot of this soup as a soothing meal rich in folic acid and several other micronutrients after a particularly long weekday.
Infuse the soup with delicious aromas and flavours of fresh garlic and assorted spices that build fragrance, depth and complexity into the piping hot meal. The trick to making good palak soup lies in letting it simmer in a pot over a stovetop on low heat for several minutes. Or, it can also be transferred into an electric cooker and left on warm until it is serving time.
Fresh soup garnished with cream and crushed almonds can be served alongside a crusty toast lathered in butter or a simple dinner roll. Keep the carb quotient to a minimum to maximise on the nutrient qualities that two or three helpings of the healthy soup might
Read More1 Use a good quality non-stick fry pan to sautée the vegetables for the palak soup. Even heat distribution will ensure the veggies cook well without sticking to the bottom.
2 A heavy-bottomed kadai can be employed to simmer the soup after it is thoroughly blended. The palak soup will come to a boil uniformly, as its flavours settle.
3 Turn to a user-friendly hand blender to crush the veggie mixture into a texturally smooth and silky soup. The blender will get rid of all residual lumps.
4 A serrated knife is excellent for finely chopping and dicing onions, garlic and potatoes. Uniformly chopped vegetables also cook quicker and more evenly.
5 If the palak soup is being made ahead of time, transfer it into an electric cooker. This will keep it warm until serving time.
Begin by sautéeing the aromatics. Heat oil or butter in a fry pan and add cumin seeds. Next, add chopped onion and garlic. Sauté until the onion turns soft and lightly brown.
Now, add the diced potato, turmeric and black pepper. Cover with the fry pan lid and cook for 2 minutes. Add the spinach and cook for another 2-3 minutes.
Pour the vegetable stock and allow the mixture to come to a gentle boil. Simmer until the potatoes soften completely and the spices release their aromas.
Let the palak soup mixture cool slightly and blend it using a hand blender or an immersion blender until smooth.
Now, transfer the soup into a pot or kadai and let it simmer on low heat. Add salt and a splash of fresh cream.
Take off the heat and sprinkle lemon juice for brightness. Serve warm.
One reason for a dull, deep green can be stale spinach. Always use fresh, crispy leaves for maximum nutrition and flavour. Overcooking the spinach also dulls colour and spinach loses out on much of its healthy quotient. Avoid both to get just that right bright colour on the palak soup.
To get rid of small bits of vegetable residue, strain the soup mixture once it is blended. This will give the dish a restaurant-style, smooth and silky quality.
Potatoes cooked and blended into the palak soup thicken it slightly so that it can be served as a filling meal without adding heavy ingredients like cream. So, potatoes are a sound addition in terms of texture and calorie intake.
Absolutely. In fact, the thick and filling soup is so designed that it will serve as a complete dinner. Pair the soup with garlic toast or whole wheat bread. Sprinkle some pumpkin seeds on top to increase the nutrition value of this piping hot dinner dish.
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