Palak Shorba, the deep green thick sloppy soup packed with the nutrition of spinach and milk. Find how to make palak shorba recipe
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Palak (Spinach) Shorba

Palak Shorba, the deep green thick sloppy soup packed with nutrition of spinach and milk.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: Indian
Servings: 4
Author: Hina Gujral


  • 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

To garnish

  • 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)