Spinach Soup

// Delight in creamy Spinach Soup—delicious, healthy, and gluten-free. Experience a nutritious blend of spinach, creaminess, and warmth in every spoon.



A vibrant Spinach Soup that is delicious, healthy, filling, and packed with the goodness of fresh spinach. This classic spinach soup has richness, warmth, and wholesomeness in every spoonful!

Making this spinach soup or palak soup is very easy and quick. Plus, it can be made vegan and gluten-free with a slight modification.

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a red pof of green spinach soup with a spoon in it

About Spinach Soup

Bursting with the goodness of fresh spinach and other wholesome ingredients, this smooth and thick cream of spinach soup is packed with a nutritional punch.

This Cream of spinach soup or Palak soup (In Hindi) is a healthier vegetarian version of your blended green soup. It is a very nutritious and satisfying spinach soup recipe that is a breeze to prepare, taking just about 30 minutes to make.

This green soup is an excellent choice for a light lunch or an appetizing starter for dinner.

This almost one-pot wonder Classic Cream of Spinach Soup recipe is purely authentic and loaded with creaminess. A spoonful of this warming soup on a cold evening will definitely bring warmth and satisfaction and would take you to comfort food heaven. Also, this recipe is versatile, fitting for the summer as well.

If you want to indulge in a nutritious green concoction, then try this easy spinach soup. It will tantalize your taste buds while satisfying your tummy.

a person is pouring milk into a bowl of spinach soup

Whether you’re craving a delicious soup or following a special diet, this soup caters to all with a tiny adjustment. It is a must-try soup recipe for those who love spinach or for anyone looking for a flavorful and health-conscious option.

The lush green color of this soup is attained by blending sautéed spinach, green chili, onion, ginger-garlic, and cashew mixture. This green puree is then added to a cream base and cooked until creamy, flavorful, and infused with spices.

You can serve this soup with some crusty or seeded bread. Or pair it with a simple salad for lunch. For dinner, you can accompany it with lighter proteins such as sautéed or grilled paneer, grilled tofu, grilled fish, pork, or grilled chicken.

No matter how you plan to have this soup, it always comes out as a winner.

This Spinach Soup

  • is nutrient-rich and delicious

  • makes a quick meal for a busy day

  • is easy to prepare

  • has anti-inflammatory properties

  • makes a comforting and hearty meal

  • is packed with vitamins and minerals

  • is healthy and filling

  • can be frozen

  • can also be made vegan & gluten-free

  • is very versatile

ovehead closeup photo of a bowl of spinach soup with almonds and mint

Ingredients

  • Spinach: For this recipe, I have used fresh spinach. You can use any spinach variety here. Fresh spinach adds a burst of nutrients and a refreshing lush green color. Fresh spinach tastes best here, but you can also use frozen blanched spinach here.

  • Green Chilli: I have added a mild green chili to elevate the flavor of this soup recipe. You can also skip adding the green chili.

  • Onion: I have added some onion to the soup. It helps in creating the savory base for this soup while complementing the earthy notes of spinach.

  • Minced Ginger & Garlic: I have added ginger and garlic both to infuse this spinach soup with an aromatic touch and warmth. Since spinach has a subtle and mild flavor, they both make it taste more enticing.

  • Olive Oil: It is used for sautéing the spinach, onion, and ginger-garlic. It adds richness to the spinach.

  • Cashews: Adding some cashews gives this soup some nutty touch and creamy consistency.

  • Butter: Since it is the cream of spinach soup, it tastes best with some butter. With butter, this tastes so rich and full of flavors. But if you are on a vegan diet, you can swap butter with olive oil or vegan butter.

  • Flour: To add thickness and satisfying texture to this soup, I have added a bit of whole wheat flour. You can replace whole wheat flour with all-purpose flour. You can also try adding gluten-free all-purpose flour if you are following a gluten-free diet.

  • Seasoning: I have used simple salt and pepper seasoning here. Ground black pepper adds a subtle, aromatic kick, and salt balances the flavors of this soup. You can also add some red pepper flakes to this.

  • Chilled Milk: It is added for creaminess and to give this soup a luscious texture. I have used regular dairy milk in this recipe, but you can also use dairy-free alternatives here.

  • Water: It is added to dilute the spinach puree and to give this soup the right consistency.

  • Sugar/Honey: A little sugar/honey adds a bit of sweetness and balances the savory flavors of this soup.

  • Lemon Juice: To freshen up the flavors, I have added a dash of freshly squeezed lemon juice.

  • Fresh Cream: I have also added a bit of cream to increase the richness. Adding a bit of cream gives this soup that final velvety finish. And a swirl of fresh cream on top also adds a luxurious touch.

  • Red Chilli Flakes: A sprinkle of red pepper flakes adds a hint of spice and a pop of color.

  • Almond Flakes: They are added as a topping. They not only garnish but also provide a delightful crunch and nutty flavor.

  • Mint/Parsley Sprigs: They are added for a fresh and aromatic touch.

Variations

Spinach kale Soup

For this variation, you can also add a handful of kale along with spinach. The rest of the recipe will be the same.

Spinach Peas Soup

Green peas and spinach both go so well together. You can try adding a bit of fresh or frozen green peas for added flavor and texture.

Spiced Spinach Soup

In this version, you can add a bit of nutmeg, a little bit of smoked paprika, and cinnamon to this spinach soup.

No-Cream Cream of Spinach Soup

Looking for a lighter version of this soup, then you can make it without adding any milk or cream.

Creamed Spinach Soup with Nutmeg

Infused with aromatic nutmeg for a unique twist.

Spinach and Potato Soup

Potato and spinach are best friends, so why not add them to this soup. It adds a hearty and satisfying touch.

a bowl of cream of spinach soup with a slice of bread next to it

Storage Suggestions

This soup can be stored for up to 3-4 days when stored in the refrigerator in an airtight container. Whenever you are ready to serve, simply reheat it on the stove-top pan or in the microwave for a quick and satisfying meal.

Serving Suggestions

Spinach soup can be served as it is; it is that delicious. For a more complete and nutritious dinner, you can serve it with a side of any salad of your choice. Or accompany this soup with delightful sides of garlic bread, chili cheese toast, or even with Palak Chilla for a nourishing and gratifying meal.

You can also accompany it with other soups like Veg Thukpa Soup.

closeup photo of a bowl of spinach soup on a table with a spoon and a bowl of soup next to it

Professional tips & tricks to make the best Spinach Soup

  1. Choose Fresh Spinach: To get the best flavors and taste, it is advised to use fresh spinach leaves that are clean and free from wilting.

  2. Blanch the Spinach: Instead of sautéing, you can also blanch spinach with onion, ginger, and garlic before pureeing it. After blanching, immediately plunge it into ice water and make puree for the soup.

  3. Straining: I didn’t strain this soup. If you want a smoother texture, then you can surely pass it through the sieve.

  4. Blending: I have simply blended the soup using a high-quality hand blender to give this soup a silky-smooth finish. You can also use a mixer jar or a food processor for blending.

  5. Topping: For a more enhanced garlic-ky flavor, you can top the soup with burnt garlic and some crispy brista. They would give this soup an added depth of taste.

  6. Consistency: Feel free to adjust the thickness of this soup by adding plain water or vegetable stock.

  7. Garnishing: I have garnished this soup with fresh cream, almond flakes, red pepper flakes, and mint sprig. Feel free to get creative and garnish the soup the way you like it.

  8. Milk: The recipe used chilled milk. I have used whole milk here, but you can also use other varieties of milk such as low-fat milk, almond milk, oat milk, cashew milk, or coconut milk. Remember each variety of milk would give this soup a different flavor.

  9. Serving: You can have this soup as it is without any sides or enjoy it with some grilled cheese or salad.

  10. Meal Prep: This soup can be made in advance. So make a large batch and store it for up to 3-4 days. Simply reheat it, and your warming and comforting meal is ready in no time. Soups often taste even better the next day, so it is a wonderful idea to make the soup ahead of time and reheat it when ready to serve.

a bowl of almond and cream garnished spinach soup next to a loaf of bread and a knife

Faq

Can I use frozen spinach instead of fresh?

Fresh spinach tastes best here, but you can surely substitute it with frozen spinach for fresh. Make sure to thaw it before making spinach puree.

Can I omit the cashews for a nut-free version?

Certainly, you can. If you have nut allergies or don’t like cashews, then you can skip adding cashews in this recipe. The soup will still be very delicious and creamy.

Can you freeze Cream of Spinach Soup?

Yes, freezing spinach soup is possible. Just keep in mind that the texture of this soup will change after freezing. To fix this, reheat the soup and adjust consistency and blend it again. You can add a bit more pepper to brighten the flavors.

How to make Spinach Soup for babies?

If you are giving this soup to kids, then make sure that you’ve strained the soup. And also don’t add any pepper to make a baby-friendly version.

How long does it take to cook spinach in soup?

Cooking spinach for about 5 minutes is enough to make the puree. This way, spinach retains its vibrant green color without losing nutrients.

I’m lactose intolerant. Can I replace the milk with a non-dairy alternative?

Yes, you can use dairy-free milk for making this soup. Non-dairy alternatives that taste good in this palak soup are oat milk, almond milk, coconut milk, cashew milk, and soy milk.

What can I use instead of butter?

Oil can be replaced with butter. Using oil is a lovely option if you want to make this soup dairy-free. You can also use a plant-based butter substitute to maintain the richness of this soup.

Is it possible to make the soup ahead of time and reheat it later?

Yes, you can make this soup in advance. It stays well in the refrigerator for up to 3-4 days. Simply reheat it, and enjoy it anytime you want. Also, feel free to adjust the consistency by adding a bit of water or milk.

What can I use instead of flour to thicken the soup?

If you are looking for a gluten-free option, then you can use gluten-free all-purpose flour, cornstarch, or arrowroot powder as a thickening agent. You can also skip adding any type of flour here.

Can I make this soup spicy?

Yes, you can add some green chilies, red pepper flakes, or even paprika to make it spicy.


Spinach Soup (Step-by-step photo instructions)

For making Spinach Soup

  1. Add 1 tablespoon olive oil to a pan on medium heat. Once hot, add onions and minced ginger-garlic and mix well. Sauté for 2 more minutes or until fragrant. After that, cashews and add green chili and cashews and sauté for a minute. Add spinach leaves and mix well. Sauté until the spinach wilts.
  2. Image of the recipe cooking step-1-1 for Spinach Soup
  3. Once done, transfer it to a bowl and let it cool. Once cooled, add it to a blender jar along with some water and blend until smooth. Heat the same pan over medium heat. Melt butter/olive oil in it. Once melted, turn the heat to low and add all-purpose or wheat flour. Stir & cook the flour for 2-3 minutes on medium low heat. Then add milk gradually in batches while stirring well to avoid the formation of any lumps, stir & cook on medium flame for a few minutes.
  4. Image of the recipe cooking step-1-2 for Spinach Soup
  5. Add salt, and freshly crushed black pepper powder and stir well. Taste & adjust the seasoning as per your taste. Pour in the puree directly or through a sieve and mix everything well. Let it simmer 3-4 minutes. Let the flavors of the spices get infused with the sauce. At this point, you can adjust the consistency of soup by adding hot water to reach the desired consistency. Add cream, and mix well. Let it boil for 2 minutes on medium heat while stirring occasionally.
  6. Image of the recipe cooking step-1-3 for Spinach Soup
  7. Now, add sugar/honey & mix well. Also, add some lemon juice, stir well for a minute and turn off the heat. Pour the piping hot soup into a serving bowl. Drizzle with some fresh cream. Garnish with almond flakes, some red chilli flakes, and a mint sprig. Serve it hot with crusty or garlic bread.
  8. Image of the recipe cooking step-1-4 for Spinach Soup

Recipe Card


Spinach Soup [Recipe]

Recipe Image
Delight in creamy Spinach Soup—delicious, healthy, and gluten-free. Experience a nutritious blend of spinach, creaminess, and warmth in every spoon.
★★★★★
(Rating: 5 from 7 reviews)

Prep time 🕐 Cook time 🕐 Total time 🕐
20 mins
Category ☶ Cuisine ♨ Serves ☺
Soups International 4-5
Nutrition Info ⊛ Serving size ⊚
250 calories 1

INGREDIENTS

For Spinach Soup
  • 300 grams spinach
  • 1 medium-sized onion, roughly chopped
  • 1 mild green chilli, roughly chopped
  • 2 tablespoons minced ginger and garlic
  • 1 tablespoon olive oil
  • 7-8 cashews
  • 1 tablespoon butter
  • 2 tablespoons flour
  • Salt to taste
  • Black pepper powder, to taste
  • 1 cup water
  • 2 cups chilled milk (add in batches)
  • Freshly crushed black pepper powder, a pinch
  • 1/2 teaspoon sugar/honey
  • 1-2 teaspoons lemon juice
  • 2-3 tablespoons fresh cream
To garnish
  • Fresh cream
  • Red chilli flakes
  • Almond flakes
  • Mint/parsley sprigs
For serving
  • Garlic bread/cheese bunch

INSTRUCTIONS:

For making Spinach Soup
  1. Add 1 tablespoon olive oil to a pan on medium heat. Once hot, add onions and minced ginger-garlic and mix well. Sauté for 2 more minutes or until fragrant. After that, cashews and add green chili and cashews and sauté for a minute. Add spinach leaves and mix well. Sauté until the spinach wilts.
  2. Once done, transfer it to a bowl and let it cool. Once cooled, add it to a blender jar along with some water and blend until smooth. Heat the same pan over medium heat. Melt butter/olive oil in it. Once melted, turn the heat to low and add all-purpose or wheat flour. Stir & cook the flour for 2-3 minutes on medium low heat. Then add milk gradually in batches while stirring well to avoid the formation of any lumps, stir & cook on medium flame for a few minutes.
  3. Add salt, and freshly crushed black pepper powder and stir well. Taste & adjust the seasoning as per your taste. Pour in the puree directly or through a sieve and mix everything well. Let it simmer 3-4 minutes. Let the flavors of the spices get infused with the sauce. At this point, you can adjust the consistency of soup by adding hot water to reach the desired consistency. Add cream, and mix well. Let it boil for 2 minutes on medium heat while stirring occasionally.
  4. Now, add sugar/honey & mix well. Also, add some lemon juice, stir well for a minute and turn off the heat. Pour the piping hot soup into a serving bowl. Drizzle with some fresh cream. Garnish with almond flakes, some red chilli flakes, and a mint sprig. Serve it hot with crusty or garlic bread.

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NOTES:

  1. I have simply blended the soup using a high-quality hand blender to give this soup a silky-smooth finish. You can also use a mixer jar or a food processor for blending.
  2. For a more enhanced garlic-ky flavor, you can top the soup with burnt garlic and some crispy brista. They would give this soup an added depth of taste.
  3. Feel free to adjust the thickness of this soup by adding plain water or vegetable stock.
  4. I have garnished this soup with fresh cream, almond flakes, red pepper flakes, and mint sprig. Feel free to get creative and garnish the soup the way you like it.


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