Palak Soup Recipe

Sauté Aromatics:

In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent. Add minced garlic and grated ginger, continuing to sauté for another minute.

Add Potatoes and Spinach:

Add diced potatoes to the pot and cook for 2-3 minutes. Add chopped spinach and cook until it wilts.

Pour in Broth:

Pour vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Cover and cook until the potatoes are tender.

Blend the Soup:

Allow the soup to cool slightly, then use a blender to puree the mixture until smooth. Be cautious when blending hot liquids; you may need to do it in batches.

Season the Soup:

Return the blended soup to the pot. Season with salt, black pepper, and cumin powder if desired. Simmer for an additional 5-10 minutes to allow the flavors to meld.

Optional Lemon Juice:

Squeeze the juice of one lemon into the soup for a hint of brightness. Adjust the lemon juice according to your taste preference.

Serve:

Ladle the palak soup into bowls. Optionally, garnish with a dollop of Greek yogurt for added creaminess.