Best 3 Curried Spinach Soup Palak Shorva Recipes
Immerse yourself in the captivating world of flavors with our collection of delectable curried spinach soup recipes, a symphony of tastes that will tantalize your palate. From the classic Palak Shorva, a staple dish in Indian cuisine, to its vibrant variations like the creamy Spinach and Chickpea Curry Soup, the spicy Thai Curried Spinach Soup, and the refreshing Cucumber and Spinach Soup, each recipe promises a unique culinary journey. These soups are not only bursting with flavor but also packed with the goodness of spinach, a leafy green brimming with essential nutrients. Whether you seek a comforting meal on a chilly evening or a healthy lunch option, our curried spinach soup recipes are sure to satisfy your cravings, leaving you feeling nourished and invigorated. Let's embark on this culinary exploration and discover the diverse world of curried spinach soups.
Check out the recipes below so you can choose the best recipe for yourself!
CURRIED SPINACH SOUP
I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.
Provided by NATDTAT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
- Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
- Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
- Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.1 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 84.3 mg, Sugar 3.4 g
CURRIED SPINACH SALAD
I've used this at potlucks and dinner parties. It serves 12 people, so feel free to adjust to your needs. The dressing shouldn't be added until just before serving. Prep time includes the sitting time for the dressing!
Provided by breezermom
Categories Spinach
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite size pieces.
- Combine spinach, apple, peanuts, raisins, green onions, and sesame seeds in a large bowl; toss gently.
- Dressing: Combine white wine vinegar, chutney, salt, curry powder, dry mustard, and hot sauce. Gradually add oil, beating with a wire whisk until blended. Cover and let stand at room temperature 2 hours.
- Pour dressing over salad just before serving.
Nutrition Facts : Calories 251, Fat 19.6, SaturatedFat 2.6, Sodium 360.7, Carbohydrate 17.2, Fiber 4.3, Sugar 9.2, Protein 5.8
CURRIED SPINACH SOUP (PALAK SHORVA)
Rich, smooth and thick, perfect for when the weather starts to turn frosty. Make enough to have leftovers the next day -- it is even better when the flavors have time to meld together. From "Fields of Greens" by Annie Somerville.
Provided by Susiecat too
Categories Long Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the stock over low heat.
- In a separate soup pot, heat the oil and add onions, 1/2 tsp salt, and a few pinches of pepper.
- Saute the onions over medium heat until tender, about 7-8 minutes.
- Add garlic and spices to onions, saute 2 minutes.
- Add rice to onion mixture, and 3 cups of warm stock; cover and cook over medium heat for about 20 minutes, until rice is tender.
- Add spinach, 1/2 teaspoon salt and 2 cups of stock, and cook uncovered until spinach is wilted and soft.
- Puree the soup in a blender or food processor and return it to the pot over low heat.
- Add coconut milk, and stock if necessary to reach your desired consistency.
- Add lemon juice and season to taste with salt and pepper. Cook 20 more minutes.
- Toast the coconut in a dry saute pan over medium-low heat until it begins to turn golden, about 2 minutes.
- Garnish each serving with a sprinkle of toasted coconut.
Nutrition Facts : Calories 179.1, Fat 10.6, SaturatedFat 7.7, Sodium 89.4, Carbohydrate 18.9, Fiber 3.9, Sugar 3.5, Protein 5
Tips:
- Choose fresh spinach: The fresher the spinach, the better the flavor of your soup will be. Look for spinach that is deep green and has no signs of wilting.
- Don't overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Overcooked spinach will lose its color and flavor.
- Use a variety of spices: Curry powder is a blend of spices that typically includes turmeric, cumin, coriander, and fenugreek. You can also add other spices to your soup, such as garam masala, chili powder, or ginger.
- Garnish your soup: Before serving, garnish your soup with fresh cilantro, yogurt, or a squeeze of lemon juice. This will add flavor and color to your soup.
Conclusion:
Curried spinach soup is a delicious and healthy dish that is perfect for a quick and easy meal. It is also a great way to use up leftover spinach. With its vibrant green color and flavorful spices, this soup is sure to be a hit with your family and friends. So next time you're looking for a new and exciting soup recipe, give curried spinach soup a try!
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