Since yesterday the chilly wind dropped the temperature and the pollution levels here and I felt that the heaviness in breathing has considerably reduced making my appetite somewhat better. With onset of winters, cravings for hot soups have begun too. Wondering what to make, I looked in my fridge and found a bunch of fresh Palak (Spinach) of the season and now I know what I am going to make in my kitchen. I began my experiments with Palak Soup. We generally get Palak all round the year but I prefer making vegetables that are fresh produced in the season. We all are aware of the fact that Palak is a food rich in nutrients like iron, calcium, magnesium, protein etc and low in calorie. People with diabetes can include it in regular diet as it improves in managing glucose levels.

While making soup, we can always add ingredients that we prefer. Like in Palak Soup, I have added Moong Green daal (Popularly know as moong Khichdi dal). It adds a flavour and thickness to the soup. If you like any other daal, you can always use that. My output turned out to be fairly good. Lets gear up and begin our experiment together. Hope you like it too.

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Print Recipe

Palak Soup | Spinach Soup Recipe

Fresh Palak Soup flavoured with Moong Dal, onion, garlic and tomatoes in a simple style

Course

Appetizers, Side Dish

Cuisine

Indian

Keyword

Palak Veg Soup Recipe

Prep Time

10 min

Cook Time

15 min

Passive Time

5 min

Servings

people

Ingredients

• 1 medium Onion
• 1 large Tomato
• 2 tsp ginger grated
• 0.5 small green chilli finely chopped
• 2 cloves garlic chopped
• 1 tablespoon Moong green khichdi dal
• 2 cups fresh palak
• 1 tsp Desi Ghee
• 1 cup Water optional
• 0.5 tsp Jeera
• Salt and Black Pepper as per taste

Course Appetizers, Side Dish Cuisine Indian Keyword Palak Veg Soup Recipe Prep Time 10 min Cook Time 15 min Passive Time 5 min Servings people Ingredients 1 medium Onion 1 large Tomato 2 tsp ginger grated 0.5 small green chilli finely chopped 2 cloves garlic chopped 1 tablespoon Moong green khichdi dal 2 cups fresh palak 1 tsp Desi Ghee 1 cup Water optional 0.5 tsp Jeera Salt and Black Pepper as per taste

Instructions

1. Chop onion, garlic, tomato and dip moong dal in water for ten min.

   
2. Take palak leaves in a big sieve and wash it properly under the water. Washing is an important step here as palak has lots of dirt and we shall be careful of that.

   
3. You can then chop them in large pieces. Some people prefer to chop first wash later. You can do it whichever way.

   
4. Take a pressure cooker and add desi ghee to it. Add jeera, green chilly, garlic and ginger and saute on simmer for a minute.

   
5. Add chopped onions and saute for a min on simmer. Pls dont overcook unless you have any preference to it.

   
6. Now add chopped tomatoes and cook till water of tomatoes is absorbed.

   
7. Add the dipped Moong Dal. Remove the water in which it was dipped.

   
8. Add the washed Palak, Pls make sure no water is added at this step. Thats because Palak will leave its own water. If we add any additional water, firstly, its not required and secondly it will spoil the taste of palak. Pressure cook on full for one min and simmer for five min.

   
9. Once it cools off, simple blend it using hand blender. Add salt and black pepper to taste. Boil it for a min. I have not added any water at any step. If you want a thin consistency, you can add water here and boil it for a min.

   
10. The Palak Soup is ready..Enjoy It!!

    

Recipe Notes

Washing of Palak is an important step. What my mother-law used to do was take a big utensil (Parath / Patila) and dip the leafy vegetables in that. Keep changing the water and lastly rinse it in big sieve under running water. 

 

Nutrition Facts
Serving size: 1 bowl
Servings: 4
Amount per serving
Calories	51
% Daily Value*
Total Fat 2.1g	3%
Saturated Fat 1.1g	5%
Cholesterol 2mg	1%
Sodium 28mg	1%
Total Carbohydrate 7.3g	3%
Dietary Fiber 2g	7%
Total Sugars 2.6g
Protein 1.9g
Vitamin D 0mcg	0%
Calcium 31mg	2%
Iron 1mg	5%
Potassium 250mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.