Hearty and wholesome spinach soup is perfect for chilly weather. Made with warm spices, this soup is ready in less than 20 minutes. I am making this easy palak soup or palak shorba using frozen spinach. Pair it with this paneer sandwich or grilled paneer salad comforting weeknight dinner.
Why you will love this recipe
- This palak soup is wholesome and perfect for chilly weather.
- It is very easy to make and ready in less than 20 minutes.
- Making this Indian spinach soup in an Instant Pot using frozen spinach is convenient and simplifies the preparation process.
Spinach: I use frozen spinach in this recipe. If you use fresh spinach, clean and chop it before using it (see the tips section).
Onion and garlic: They form the base and add lots of flavor to the soup. Add more garlic for an intense garlicky taste.
Spices: I use garam masala, bay leaf, and black pepper.
See the recipe card for full information on ingredients and quantities.
Step 1: Heat butter and add garlic and bay leaf. Saute for one minute (image 1). Add onions and saute for 4-5 minutes, until it begins to brown (image 2).
Step 2: Next, add the frozen spinach, garam masala, sugar, pepper, and salt. Add the vegetable stock. Mix well and deglaze the pot (image 3). Secure the IP lid, cancel the saute mode, and set it to pressure cook mode for 5 minutes (image 4).
Step 3: Once the
Step 4: Put the
If you want to use fresh spinach, you will need around 2 cups of cleaned and chopped spinach. In that case, reduce the pressure cooking time to 2-3 minutes.
I like to use butter as it adds richness to the soup. However, you may replace it with any cooking oil of your choice.
The cream can be substituted with half-and-half or whole milk. For a vegan version, you can use coconut cream.
What to serve with palak soup?
Palak soup pairs well with a grilled cheese and paneer sandwich. Serve it with warm garlic naan, crusty sourdough bread, or roti, perfect for dipping into the velvety green broth. Roasted vegetables like curried sweet potatoes and masala roasted cauliflower are some delicious sides to it.
This soup can be stored in the refrigerator for up to 5 days. It also freezes well and can be frozen for up to 3 months. To reheat, place the soup in a saucepan and simmer on low heat. You can adjust the consistency as needed when reheating.
No. Frozen spinach can be used straight from the freezer to make this soup.
More Indian Soup Recipes
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Spinach Soup / Palak Soup
- ¼ cup cream
- 1 tablespoon cornstarch
- ¼ cup water
- Set the Instant Pot in saute mode and add butter.
- Once it melts, add bay leaf and garlic. Saute for one minute.
- Add onions and saute for 4-5 minutes, until it begins to brown.
- Add the frozen spinach, garam masala, salt, and pepper.
- Add the vegetable stock. Mix well and deglaze the pot.
- Secure the IP lid, cancel the saute mode and set it to pressure cook mode for 5 minutes.
- Once the Instant Pot beeps, do a quick release of pressure.
- Take the bay leaf out of the soup. Blend it using an immersion blender until it is smooth.
- In a small bowl, combine the cornstarch with ¼ cup of water. Mix well to form a slurry.
- Set the Instant Pot back to saute mode.
- Add the cornstarch slurry to the Instant Pot along with the cream.
- Simmer for 2-3 minutes.
- Serve hot with breadsticks or grilled cheese.