Palak Soup - Indian Spinach Soup (Dairy-Free)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Learn how to make spinach soup, Indian style. This soup is a staple of Indian cuisine. It's nutrient-dense, sublimely savory and perfect for chilly nights.
- 1 pound fresh spinach or 500 g
- 3 tablespoons coconut cream or 40 ml
- 1 cup coconut milk
- 4 cloves garlic
- 1 medium yellow onion ½ cup
- ⅛ teaspoon cumin
- ⅛ teaspoon ginger powder
- 1 piece dried bayleaf
- olive oil or ghee for sautéing
- salt and ground black pepper to taste
- pork rinds crushed, for topping – optional
- coconut cream/milk for topping – optional
Using a mini blender, mince garlic, onion and spinach separately. Set aside.
Heat Dutch oven with oil (opt for butter or ghee) and sauté onions until translucent. Add garlic, sauté until fragrant. Add spinach, cumin and ginger powder. Continue to sauté until spinach is wilted.
Over low heat, pour coconut cream then add bayleaf. Simmer for 5 to 10 minutes, stirring occasionally. Add coconut milk and simmer for 2 more minutes.
Remove bayleaf. Using a hand blender (immersion blender), purée spinach then continue to simmer for 5 minutes.
Transfer to a bowl, drizzle with extra cream and top with crushed pork rinds if desired. Enjoy.
Serving: 1cup | Calories: 190kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Saturated Fat: 14g | Cholesterol: 0mg | Sodium: 99mg | Potassium: 845mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10635IU | Vitamin C: 35.7mg | Calcium: 134mg | Iron: 5.3mg
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