📍 Where this dish comes from: Srinagar, Kashmir · Dal Lake
Discover the history of this region →
Discover the history of this region →
Palak shorba bridges the gap between a green smoothie and a proper soup — it is both beautiful and nourishing. The color of fresh spring fields, this silky spinach soup is blended to a satin smoothness and tempered with a sizzle of cumin and garlic that rises from the bowl in a fragrant, grounding cloud, light on the body and enormously satisfying to the soul. The trick to its vivid emerald color and bright flavor is speed: blanch the spinach, shock it in ice water, and blend it immediately.
What You’ll Need
Servings: 4 servings
Calories: 185kcal
Ingredients
- 400 g fresh spinach
- 2 tbsp ghee
- 1 onion diced
- 4 garlic cloves
- 1 tsp cumin seeds
- 1/4 tsp nutmeg
- 1/2 tsp black pepper
- 400 ml chicken or vegetable stock
- 100 ml full-fat cream
- Salt to taste
- Cream and pepper to garnish
Instructions
- Blanch spinach 1 minute; refresh in ice water to preserve color.
- Heat ghee; fry cumin seeds until fragrant.
- Add onion and garlic; cook until soft.
- Add spinach and stock; simmer 5 minutes.
- Blend until completely smooth.
- Return to pan; add cream and nutmeg.
- Simmer 3 minutes; season.
- Serve with a swirl of cream and cracked pepper.
Nutrition
Serving: 1serving | Calories: 185kcal | Protein: 5g | Fat: 15g | Fiber: 3g
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Health Benefits
- Spinach provides oxalate-bound iron; pairing it with a source of vitamin C, like a squeeze of lemon, helps increase absorption.
- Nutmeg contains myristicin, a compound studied for its potential neuroprotective properties.
- Spinach is rich in lutein and zeaxanthin, nutrients important for macular health and eye protection.