North India

Palak soup

Name: Palak soup
Total time: 25 min
Yield: 3 servings
Cuisine: Indian home
Ingredients: 2 bunches washed spinach; 1 tbsp butter; 1 small chopped onion; 3 cloves garlic; 1/2 inch ginger; 1 small diced, for body potato; 2 cups water; 2/3 cup milk; 1/4 tsp roasted cumin powder (ground cumin); 1/2 tsp black pepper; a pinch nutmeg; 1 tsp salt; 1 tbsp to finish fresh cream (thickened cream, heavy cream); a squeeze lemon

Bright green, garlicky and gently creamy. Spinach in its most sippable form.

25 minTime

7 gProtein each

mildSpice

Keeping it green2 chapters · 1 min read

Make it your way

Grandma's wayBlanched spinach, potato for body, milk, cumin and pepper.

The original

158kcalsame

7 gproteinsame

4 gfibresame

25minutessame

Palak soup.

Per serving, worked out from the ingredient table.

Ingredients

Spinach2 bunches, washed

Butter1 tbsp

Onion1 small, chopped

Garlic3 cloves

Ginger1.5 cm

Potato1 small, diced, for body

Water2 cups

Milk⅔ cup

Cumin powder (ground cumin)¼ tsp, roasted

Black pepper½ tsp

Nutmega pinch

Salt1 tsp

Fresh cream (thickened cream, heavy cream)1 tbsp, to finish

Lemona squeeze

Method

4 steps

1Blanch spinach in boiling water for 1 minute, then plunge into ice water.
2Melt butter, cook onion, garlic and ginger 3 minutes, then add potato and water. Simmer 10 minutes.
3Add the squeezed spinach and blend with the potato mix until silky.
4Return to the pot with milk, cumin, pepper, nutmeg and salt. Warm through without boiling. Finish with cream and lemon.

Serve it like this

Pour into warm bowls, swirl a thread of cream, add cracked pepper and a few toasted garlic slivers. Serve hot with toast.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Palak soup

Bright green, garlicky and gently creamy. Spinach in its most sippable form.

25 minTime

7 gProtein each

mildSpice

Keeping it green2 chapters · 1 min read

Make it your way

Grandma's wayBlanched spinach, potato for body, milk, cumin and pepper.

The original

158kcalsame

7 gproteinsame

4 gfibresame

25minutessame

Palak soup.

Per serving, worked out from the ingredient table.

Ingredients

Spinach2 bunches, washed

Butter1 tbsp

Onion1 small, chopped

Garlic3 cloves

Ginger1.5 cm

Potato1 small, diced, for body

Water2 cups

Milk⅔ cup

Cumin powder (ground cumin)¼ tsp, roasted

Black pepper½ tsp

Nutmega pinch

Salt1 tsp

Fresh cream (thickened cream, heavy cream)1 tbsp, to finish

Lemona squeeze

Method

4 steps

1Blanch spinach in boiling water for 1 minute, then plunge into ice water.
2Melt butter, cook onion, garlic and ginger 3 minutes, then add potato and water. Simmer 10 minutes.
3Add the squeezed spinach and blend with the potato mix until silky.
4Return to the pot with milk, cumin, pepper, nutmeg and salt. Warm through without boiling. Finish with cream and lemon.

Serve it like this

Pour into warm bowls, swirl a thread of cream, add cracked pepper and a few toasted garlic slivers. Serve hot with toast.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Palak soup

Make it your way

Ingredients

Method

Palak soup

Make it your way

Ingredients

Method

Make it a meal