Soup
Description
This vibrant Palak-style soup brings the comforting warmth of traditional Indian cooking to your table. Featuring tender spinach wilted in a fragrant broth, this dish highlights the fresh, grassy notes of the greens balanced by the zesty kick of ginger and jalapeño peppers. It is a simple yet deeply flavorful vegan recipe that is perfect for chilly evenings or as a nutritious side dish. The texture is smooth and silky, offering a light yet satisfying meal that pairs beautifully with crusty bread or rice. Quick to prepare and packed with vitamins, this soup is an excellent choice for weeknight dinners or meal prep, delivering consistent, home-style flavor every time.Ingredients
Directions
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If using fresh spinach, trim the stems and wash the leaves thoroughly in cold water, draining well in a colander.
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Slice the jalapeño peppers thinly, removing seeds if you prefer less heat.
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Peel and finely grate or mince the fresh ginger slice.
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Heat the oil in a large pot or deep skillet over medium heat.
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Add the jalapeños and ginger to the pot, sautéing for 1-2 minutes until fragrant.
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Pour in the vegetable broth or water and bring to a gentle simmer.
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Add the spinach to the pot in batches, stirring until each batch wilts before adding more.
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Simmer for 5-10 minutes until the spinach is tender and cooked through.
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Season with salt to taste, adjusting heat with more jalapeño if desired.
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Serve hot in bowls.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 627.7kcal
- % Daily Value *
- Total Fat 18.1g28%
- Saturated Fat 4.3g22%
- Cholesterol 185.0mg62%
- Sodium 331.8mg14%
- Total Carbohydrate 40.2g14%
- Dietary Fiber 17.5g70%
- Sugars 2.3g
- Protein 78.6g158%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if it thickens too much. It can also be frozen for up to 3 months.
Substitutions: If you don't have fresh spinach, frozen spinach works well; thaw and squeeze out excess water before adding. For a creamier texture, blend the soup with an immersion blender.
Variations: This dish originates from Punjab, India. Traditional versions often include cashews or cream, but this vegan version relies on the natural richness of the greens. You can add a squeeze of lemon juice at the end for brightness.
