By Aditi Saraswat
January 9, 2026
Palak soup is light without being too heavy. It is smooth, rich green in colour that blends fresh spinach with mild spices, making it perfect for chilly evenings or light dinners.
3 cups fresh spinach leaves (palak) 1 tbsp butter or olive oil 1 tsp garlic (finely chopped) 1 small onion (chopped) 1 small potato (chopped, optional) 2 cups vegetable stock or water ¼ cup fresh cream or milk ½ tsp black pepper powder ¾ tsp salt (or to taste)
Wash spinach thoroughly and blanch in boiling water for a minute or two. Transfer it immediately to cold water so that it retains its bright green colour.
In a pan, heat butter, and add garlic and onions to it. Sauté it lightly until it turns soft and aromatic without browning.
Add the chopped potato and stock to it, cook until the potato turns soft, making a natural base for a creamy texture.
Add the blanched spinach, simmer it for a short while, then blend to make a smooth purée using a hand blender or mixer.
Return the soup to the pan, add cream, salt, and black pepper. Simmer gently, and adjust the consistency with water as needed.
Serve it hot with toasted bread or croutons. Drizzle some cream lightly on top for a comforting, café-style finish.