Spinach Soup / Palak Soup

5 from 28 votes

Hearty, wholesome, and nutritious spinach soup is perfect for chilly weather. Made with warm spices, this soup is ready in less than 20 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: Indian

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Calories: 120kcal

Author: Shilpa Kerur

Ingredients

10 oz frozen spinach
2 tablespoon butter
1 bay leaf
1-2 cloves garlic
1 small onion
1 teaspoon garam masala (use store-bought or homemade garam masala)
½ teaspoon ground pepper
½ teaspoon sugar
Salt to taste
2 cups vegetable stock

To Finish:

¼ cup cream
1 tablespoon cornstarch
¼ cup water

Instructions

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.

Video

Notes

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.

Nutrition