Curried Spinach Soup (Palak Shorva) Recipe

Name: Curried Spinach Soup (Palak Shorva)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups vegetable stock; 1 tablespoon light olive oil; 1 medium onion, thinly sliced (about 2 cups); salt and pepper; 4 garlic cloves, finely chopped; 2 teaspoons cumin seeds, toasted and ground; 2 1/4 teaspoons coriander seeds, toasted and ground; 1 1/4 teaspoons ground fenugreek; 1/2 cup long-grain white rice; 2 bunches fresh spinach, stems removed (or 3 small bunches); 1 cup coconut milk; 1 tablespoon fresh lemon juice; 1/4 cup unsweetened dried shredded coconut

Servings: persons

5 cups vegetable stock
1 tablespoon light olive oil
1 medium onion, thinly sliced (about 2 cups)
salt and pepper
4 garlic cloves, finely chopped
2 teaspoons cumin seeds, toasted and ground
2 1/4 teaspoons coriander seeds, toasted and ground
1 1/4 teaspoons ground fenugreek
1/2 cup long-grain white rice
2 bunches fresh spinach, stems removed (or 3 small bunches)
1 cup coconut milk
1 tablespoon fresh lemon juice
1/4 cup unsweetened dried shredded coconut

1
Heat the stock over low heat.
2
In a separate soup pot, heat the oil and add onions, 1/2 tsp salt, and a few pinches of pepper.
3
Saute the onions over medium heat until tender, about 7-8 minutes.
4
Add garlic and spices to onions, saute 2 minutes.
5
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.
6
Add spinach, 1/2 teaspoon salt and 2 cups of stock, and cook uncovered until spinach is wilted and soft.
7
Puree the soup in a blender or food processor and return it to the pot over low heat.
8
Add coconut milk, and stock if necessary to reach your desired consistency.
9
Add lemon juice and season to taste with salt and pepper. Cook 20 more minutes.
10
Toast the coconut in a dry saute pan over medium-low heat until it begins to turn golden, about 2 minutes.
11
Garnish each serving with a sprinkle of toasted coconut.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 cups vegetable stock, 1 tablespoon light olive oil, 1 medium onion, thinly sliced (about 2 cups), salt and pepper, and more.

Yes, Curried Spinach Soup (Palak Shorva) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Spinach Soup (Palak Shorva)

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