Another Indian soup for you – this time a Spinach (or other greens) soup. It is a gentle one, similar to many of the other Indian Soups we have here. In this recipe a spinach stock is made, and it is served thickened and with cream. Delicious. A very good Spring soup. It is gentle, without spicing – a common feature of South Indian soups.

The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. This one is from Vol. 4.

Similar recipes include Collapsed Beetroot Greens, Indian Soup with Drumstick Leaves, 30 Beautiful Soups, Spinach Bhaji, and Aloo Palak Subzi.

Browse all of our Indian Soups and all Spinach recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

South Indian Palak Soup

ingredients

2 bunches of Palak, Spinach or other greens, washed well and cooked

1 large onion, chopped finely

3.5 cups water

3 Tblspn cornflour or chickpea flour

sea salt and black pepper to taste

0.25 cup cream

method

Cook the chopped greens and onions in the water until tender. Blend in a blender or food processor and strain the mixture. Bring the resulting broth to a simmer in a saucepan.

Thicken the soup by making a flowing paste with the cornflour or chickpea flour with half a cup of water. Gradually add to the soup while stirring, adding enough to thicken to the desired consistency. Season with sea salt and black pepper – add enough black pepper to give the soup some zing.

Simmer for 3 or 4 minutes, remove from the heat. Serve hot in small bowls with fresh cream swirled through.