Palak Shorba, the deep green thick sloppy soup packed with the nutrition of spinach and milk. Shorba is the Persian term for thick consistency soups though the word is Persian but is commonly used in Indian culinary circuit in reference to the variety of traditional soups. Spinach in my kitchen is always been confined to curries or stir-fries, this time I decided to step out of the stereotyped comfort zone and create a wholesome soup with spinach. The end result was much more than comforting; it has a healthful taste to it with milk providing it a creamy texture.
Since the time I cooked the Palak Shorba, there is a drastic increase in the temperature of the city, and there are no more cravings for a hot bowl of soup before the dinner. With the mood of the weather, the menu in the kitchen is on a constant rotation. Also, until few weeks before the market was full of those lustrous green spinach leaves, and I could spot them right, left, at every corner of the local market. Now the supply is slowly confined to the morning slot only, one has to rush to the market early morning to get hands on the spinach leaves. And by the time I am writing this post and sharing it with you, green leafy vegetables will become a rare sight in the bazaar.
Those spring onion flowers garnished over the soup are the gift of the season gone by as well. While the soup was ready and served in bowls, a spoonful of cream on top was not much visually appealing. Suddenly these white onion flowers blossoming in one corner of the kitchen counter caught my attention as if they were waiting to be ornamented on the soup. Here is the Palak (Spinach) Shorba garnished with cream and spring onion flowers made using Fortune Rice Bran Oil, rice bran oil is considered to improve the blood cholesterol, skin-tone and stimulated hormonal secretion. Rice Bran oil is not some newly discovered oil, it has been around for hundreds of years in the far east. It is in fact extensively used all over the world and is popularly known as “heart oil” in Japan and “health oil” in Western countries.
Palak (Spinach) Shorba
Palak Shorba, the deep green thick sloppy soup packed with nutrition of spinach and milk.
- 4 bunch of spinach
- 1 medium size onion roughly chopped
- 6 cloves of garlic chopped
- 4 – 5 mint leaves chopped
- Salt as per taste
- 2 tsp black pepper
- 1 Cup full cream milk at room temperature
- ½ litre vegetable stock
- 2 tbsp Fortune Rice Bran Oil
- 2 tbsp cream
- 2 tsp roasted cumin
- To make palak ka shorba, first wash spinach leaves in water to remove dust and dirt particles. After washing roughly chop spinach and keep in a bowl until required.
- Half fill large size saucepan with water and heat over high heat. Once water starts boiling add chopped spinach leaves. Blanch them in water for 2 -3 minutes or till leaves turn tender. Turn off the heat and drain spinach leaves in a colander. Set aside.
- Meanwhile heat vegetable stock over medium heat.
- In another saucepan heat Fortune Rice Bran oil in a pan, add chopped onion, garlic and saute over medium heat till onions turn translucent.
- Add blanched spinach leaves with mint leaves and saute till all the moisture evaporates from the spinach leaves.
- Pour in milk, hot vegetable stock stir and let spinach simmer in liquid for 5 – 10 minutes.
- After 10 minutes turn off the heat. Let soup cool down to room temperature. Once soup cooled down blend in processor to get smooth soup.
- Before serving soup heat it in a saucepan over medium heat. Adjust seasoning as per taste. Garnish with cream and roasted cumin.
- (To dry roast cumin seeds, heat pan over medium heat and add cumin seeds. Toss till cumin start releasing aroma. Turn off the heat and transfer to a bowl)