This spinach soup is easy, healthy, absolutely delicious, and has been a family favorite for years. The texture is smooth and the addition of ghee sauteed garlic on top makes it so rich and flavorful.
In a saucepan, take chopped onion, tomato, green chili, ginger, salt and pepper. Add water and bring this mixture to a boil. Let it simmer for 10-12 minutes or until onions are softened.
Add spinach leaves and push them down in the liquid. Let it cook for 2-3 minutes and turn off the stove. Leaves are just wilted but do not overcook.
Now use the immersion blender and make a smooth puree. You can use a blender instead.
Skim away most of the froth. This is optional.
Add heavy cream. Mix well. At this point, if needed you can give it a boil to make piping hot soup. But don’t let it simmer for longer.
Heat the ghee in a small pan on medium heat. Once hot add garlic and saute for 40-50 seconds or until the raw smell of garlic goes away. Don’t let it burn or brown otherwise it will taste bitter.
Add this tempering to the soup.
Mix well and palak soup is ready to serve.
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Notes
Don’t overcook the spinach leaves, otherwise, spinach loses its vibrant green color. So the final product, spinach soup won’t have a bright green color.
After pureeing, reheat the soup by bringing it to just a single boil. Don’t let it simmer otherwise again it loses its color.
Don’t burn or brown the garlic while sauteing in the ghee. Otherwise, it will taste bad and bitter.
Adjust the garlicky flavor, by increasing or decreasing the amount of garlic used in the spinach soup.