Palak Shorba
A light, velvety Indian spinach soup delicately spiced with cumin and black pepper. This vibrant green shorba is warming, nourishing, and comes together quickly with simple pantry ingredients. Perfect as a starter or a comforting light meal on its own.
For 4 servings
- prep · ~5 min
Wash and prep the spinach.
Rinse the spinach leaves thoroughly under cold running water to remove any grit. Roughly chop the leaves and tender stems. Set aside.
- saute · ~4 min
Sauté the aromatics.
1.Heat oil in a large pot over medium heat.2.Add chopped onion and garlic. Sauté until the onions turn translucent and soft, about 3 to 4 minutes.3.Do not let the garlic brown.TIPKeeping the garlic pale ensures the soup stays a vibrant green. - boil · ~6 min
Cook the spinach.
1.Add the chopped spinach, slit green chili, and water to the pot.2.Season with a pinch of salt.3.Bring the mixture to a rolling boil, then reduce the heat and let it simmer for 5 to 6 minutes until the spinach is completely wilted and tender.TIPBlanch the spinach with the lid off to keep the bright green color. - mix · ~3 min
Blend until smooth.
Turn off the heat and let the mixture cool slightly for 2 minutes. Carefully transfer everything to a blender and purée until you get a smooth, velvety consistency. Return the puréed soup to the pot.
TIPVent the blender lid and cover with a kitchen towel to safely blend hot liquids. - simmer · ~3 min
Simmer the blended shorba.
Place the pot back on low heat. Stir in the freshly ground black pepper and let the soup warm through gently for 2 to 3 minutes. If the soup is too thick, adjust with a splash of hot water.
- temper · ~1 min
Make the cumin tempering.
In a small tadka pan, heat the ghee over medium heat. Add the cumin seeds and let them crackle and sizzle until fragrant and lightly browned, about 30 seconds. Immediately pour the hot tempering over the soup and swirl it in.
TIPThe tempering is added at the very end to retain its nutty, aromatic punch. - garnish · ~1 min
Finish with lemon juice and serve.
Stir in the fresh lemon juice. Ladle the hot Palak Shorba into bowls and serve immediately.
TIPAdd the lemon juice off the heat to prevent the soup from turning bitter.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the spinach; 5–6 minutes of simmering is enough to keep the soup bright green.
- 2Blend the soup in batches if needed, and always vent the blender lid to avoid pressure buildup.
- 3Add the lemon juice only after removing the pot from heat to prevent bitterness and dull color.
- 4For a silkier texture, strain the blended soup through a fine-mesh sieve before the final simmer.
- 5Make the cumin tadka just before serving so it retains its nutty, aromatic crunch.
- 6The soup thickens as it sits; thin it with a splash of hot water when reheating.
Adapt it for your goals.
Creamy version
Stir in 2 tablespoons of fresh cream or coconut cream after blending for a richer, silkier mouthfeel.
high proteinHigh-protein
Add a handful of cooked yellow moong dal or paneer cubes before blending for extra protein and a heartier texture.
ginger kickGinger kick
Sauté 1 teaspoon of grated ginger along with the onion and garlic for a warm, zesty undertone.
garlic crunchGarlic crunch
Top the soup with crispy fried garlic slices (thinly sliced garlic fried in a little oil until golden) for texture and punch.
Why this is on our healthy list.
Rich in Iron
Spinach is a excellent plant-based source of iron, which supports healthy red blood cells and energy levels.
Low in Calories
This soup uses minimal oil and ghee, making it a light, low-calorie option for a starter or meal.
High in Vitamin A
Spinach provides a generous amount of vitamin A from beta-carotene, essential for good vision and immune function.
Digestive Support
Cumin seeds and black pepper aid digestion and may help reduce bloating, making this a soothing choice.
Frequently asked questions
Yes, substitute 500g fresh spinach with about 300g thawed frozen spinach. Add it directly to the pot without pre-blanching and reduce the cooking time slightly.
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