This is a nourishing, comforting dish that makes the flavours of the very vibrant spinach. This palak soup recipe not only takes very little time to prepare but also has an even greater amount of vitamins and minerals, making it an ideal dish for any meal. You start with fresh spinach leaves and saut onions, garlic, and ginger until fragrant, making them the foundation of this dish. As the aromatics soften, add the spinach and cook until wilted. This stage both imparts a hint of flavour to this mixture and helps retain the bright green freshness of the cooked spinach. Then, puree the cooked mixture until it is reasonably smooth, adding vegetable or chicken broth if necessary to get to the desired consistency. To add a splash of creaminess to the dish just before serving, add a splash of coconut milk or a dollop of cream. Season with salt and pepper to taste, with a splash of lemon juice to add brightness to the soup. The palak soup is boiling and served swirled with cream, crispy croutons, or toasted nuts for texture. Feel free to serve this as a good appetiser or a light meal. Whether you're looking to warm up on a drizzly day or want something healthy and delicious, this recipe of palak soup is in no way going to disappoint you. So go ahead and enjoy a bowl of this gorgeous green food that, in addition to filling the belly, will nourish it as well!

• 1 bunch spinach
• 2 tbsp onion
• 1/2 inch ginger
• 2-3 garlic cloves
• 4 tsp oil
• 1 tbsp butter
• 2 tsp maida
• 1 bay leaf
• 4 cup milk
• 1/2 tsp pepper powder
• 1/2 tsp salt
• 1/2 tsp sugar
• 2 tbsp cream

• Heat 2 teaspoons of oil in a pan over medium heat.
• Mix the minced garlic and ginger with chopped onions.
• Saut them gently until the onions soften and shrink slightly, taking 3-4 minutes. Do not let the onions go brown; that would change the flavour profile of the soup.
• The essence of the aromatics has to infuse without losing freshness.
• Add the cleaned and chopped palak in the pan.
• Saut the spinach, which shrinks down within five to seven minutes.
• After it cooks, the spinach loses a tremendous volume.
• Once the mixture wilts completely, remove the pan from the heat source and let it cool completely.
• Once it cools down, transfer the cooked mixture to a mixer jar.
• Adding a little water will help in blending; then grind it into a smooth paste.
• This vibrant green puree will add both colour and nutrition to your palak soup; set the puree aside for later.
• Heat in another two teaspoons of oil along with one tablespoon of butter in a large kadai on low flame.
• Once the butter has melted, add two teaspoons of maida to the pan. Cook on low flame while stirring the maida constantly till it becomes fragrant—about 2-3 minutes.
• If you want to toast it just lightly, draw out the flavour. Do not let the flour get brown.
• After the maida is cooked, add a bay leaf to it and lightly roast it.
• Now add 4 cups of milk gradually while whisking constantly to avoid the formation of lumps.
• Let the mixture cook on medium heat, stirring occasionally, till the milk thickens.
• This would take about 10-12 minutes, and you would notice that soup acquires a richer texture with its cooking.
• When the milk has thickened, add prepared palak puree to the pan. Stir everything nicely for a nice blending of spinach with milk.
• Now let the soup simmer for two more minutes so that all flavours absorb into each other.
• Simmer it, then add salt and pepper powder and salt and sugar.
• You're giving the sugar because the taste of the spinach should progress richly in its flavour.
• End it by throwing in a dash of 2 tablespoons of cream for thickness and flavour.
• And now, your creamy palak soup is ready to go to the table.
• Ladle into bowls, drizzle some cream above as a nice finish and sprinkle some extra pepper on top for added flavour.