Spinach Soup (Palak Ka Shorba)

This flavorful, Indian-style spinach soup, palak ka shorba, is flavored with fresh ginger and warm spices. It can be prepared up to 2 days in advance.

Serves: 4Hands-on: 50 minutesTotal: 1 hourDifficulty: Easy

Serves: 4


  • 1 Tbsp. clarified butter
  • ¼ tsp. cumin seeds
  • 1 small red onion, chopped
  • 1½ tsp. grated gingerroot
  • 1 medium turnip, peeled and chopped
  • ¼ tsp. turmeric powder
  • ¼ tsp. red chili powder
  • Table salt, to taste
  • 2 cups vegetable stock
  • 1 lb. frozen chopped spinach, thawed


  • In a stockpot, heat the clarified butter. Add the cumin seeds and stir-fry about 1 minute. Add the onion, ginger, and turnip; sauté for about 5 minutes on medium heat. Add the turmeric, red chili powder, and salt; sauté for about 1 more minute. Add the vegetable stock and cook, covered, on medium heat for about 20 minutes or until the turnips are soft.
  • Add the spinach and cook for another 5 to 8 minutes. Remove from heat and let cool.
  • Purée the spinach soup in a blender, then reheat it. Serve immediately.