Vegan spinach soup

Vegan Spinach soup or palak soup is an easy recipe to up your Iron content in the long run. It is full of nutrients and helps us gain energy. This Indian style dish is both vegan and gluten-free. Easy meals are great for both kids and adults. These days we are already tired working and sitting online. 2020 onwards everything has changed. Our routines, health and even the way we think. Eating a light meal will ensure our waistlines stay the same.

Usually, people have a palak shorba or cream of spinach when they go out. This is an easy spinach soup. Also, perfect when you are lazy to cook. You can pair it with some veggie dog or a mushroom black bean burger for a hearty meal.

Jump to:

• Equipment
• Ingredients
• Instructions
• Related links
• Storage
• Spinach soup | palak soup recipe
• Variations
• Substitutions
• FAQs

Benefits of soups

Soups are great for weight-loss. They are great for your gut and cleanse the body. Takes care of your weight as well as improves the skin. Hydrates the body and thus helps your hair shine.

How to add more greens to your diet?

Palak/saag or greens are good for gut. You can have it as a salad or even as a blueberry smoothie. Baby spinach can be blanched and kept in the refrigerator. Then, use it to make a curries. Palak curry comes with or without lentils too. Palak paneer, sarson ka saag,undhiyu, sata bhajiyun, sai bhaji or dal palak are all great for Iron.

Equipment

• Saucepan / Pressure cooker
• Blender

Ingredients

• onion
• ginger
• potatoes
• cauliflower florets
• spinach leaves
• olive oil
• water
• salt as per taste
• vegetable stock powder optional
• lemon juice
• crushed black pepper

Refer to recipe card for details.

Instructions

1. Heat oil in a pan. Add chopped onions and ginger. Let it soften.

2. Add chopped potatoes, celery stalk and cauliflower florets and cook for few minutes. Add vegetable stock powder with water, let it come to a boil.

3. Add spinach and turn off the heat. Mix the ingredients

4. In a high speed blender or Vitamix, add the soup mix

5. Blend until you get a rich creamy soup.

6. Serve hot after adding a dash of lemon juice and crushed black pepper. Optionally, you can garnish with some coconut milk.

Storage

Store it in refrigerator for 2 days. Always reheat your left overs and add a dash of lemon before you serve.

Variations

You can also make a Indian style saag soup using the below steps. In the below variation we do not add potatoes and cauliflower.

Instructions

1. Heat 1 tbsp. oil in a pan along with ½ cup chopped onions, 1 tablespoon of ginger-garlic.

2. Add 2-4 chopped tomatoes.

3. Cook until tomatoes are soft.

4.  Add 4 cups of greens, 2 cups water and vegetable stock powder. Cover and cook.

5. Serve hot.

Substitutions

You can replace half the leaves with thotakura or amaranth. You may also use methi or fenugreek instead of half of leaves. We can also make this soup with Malabar Spinach or poi saag. Although taste will vary slightly. You can also make a kale soup if you like. If you find kale bitter, add some leeks and spinach.

FAQs