Palak Shorba is a quick and nutritious soup with spinach, broccoli and almonds. Can be served as an appetiser or as brunch.
Soups are sought after by my kids.The family loves a variety of soups, and this Thai Coconut Noodle Soup is one of their favourites. I generally make it on weekends when the kids can enjoy Soups for brunch or a filling meal.
Today’s soup is a quick to make & calcium rich Palak Almond Soup that I made for the little one post school-it’s not only filling but very healthy too.
Hope you enjoy this colourful hearty soup during winters, when Spinach is available in abundance. You can use fresh or frozen, regular or baby spinach. If you are a fan of soups too, click here to access 30+ varieties of Soups
Natural colours in cooking add so much oomph!
Natural Colours from fruits and veggies add such a vibrancy to everyday meals and liven up the dining table, isn’t it? Some of the colourful dishes that were well received at home includes Roasted CArrot Hummus, Beetroot Hummus,Jain Style Corn Palak, Tandoori Malai Broccoli and so many more.
As I have access to fresh spinach through the year, we make this regularly. Addition of broccoli is optional, but I added this to have a bite.
Other colourful Soup varieties you might enjoy to make at home:
Prep time : 15 mins | Cook time: 10 mins | Serves : 3
Palak Almond soup with Broccoli.
Cuisine– Indian Fusion, Course : Appetiser | Spice Level : Medium
Can be made vegan if desired
Serving Suggestions : Garlic bread, toasted bread, soup sticks
How can I customise this Badam Palak Soup?
- If you have nut allergies, you can use any other plant based thickening agents like potato starch to give body to the soup. I haven’t tried it.
- Swap almond milk in place of cow milk here
- Add toasted sesame seeds on top for an added crunch.
- Mix up the greens (spinach, kale, bokchoy, a dash of celery) to make a similar soup
Ingredients needed to make Badam Palak Shorba:
- 1.5 cups Spinach (baby / regular, packed)
- 1/4 cup Almond meal – 1/4 cup*
- 6 Shallots (baby onions)
- 2 Garlic pods – 1 large
- 1/4 cup Broccoli (cut into mini florets)
- 1 TBSP Butter (if vegan sub with 2 tsp Olive oil)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 3/4 cup Milk (Sub with Vegan substitutes for an alternative)
- 1 TBSP cream (or to garnish,optional)
*In place of almond meal, simply blanch, dry and powder coarsely a handful of almonds. I soaked them for 30 mins, peeled and pureed them with the spinach.
PIN FOR LATER
How to make Badam Palak Shorba:
- In a pan, add half the butter / oil. saute the garlic and onions for 4-5 mins till they soften a bit. Remove.
- In the same oil, saute spinach for 1-2 mins without any water till it wilts a bit. Remove and cool.
- Add the remaining oil / butter and saute the washed and drained broccoli for 3-4 mins till slightly sauteed but still crunchy.
- In a blender, puree spinach, onions, garlic to a fine puree. Add almond meal and puree once more, but not too much.
- Return this puree to the pan, let it simmer along with the broccoli for just 1-2 minutes. Add milk , salt and pepper as desired.
- Check for spice and salt. Once creamy, transfer to a serving bowl.
- Finish with cream and top with pepper if required.
- Serve with croutons / soup sticks as desired
Badam Palak Shorba | Spinach soup with Broccoli and Almond | Easy Soup recipes
Equipment
- 1 Soup Pot Sub with Thick bottomed pot / crock pot
- 1 Blender or use anything to puree liquids
- Pots and Pans
Ingredients
- 1.5 cups Spinach baby / regular, packed
- 1/4 cup Almond meal – 1/4 cup*
- 6 Shallots baby onions
- 2 Garlic pods
- 1/4 cup Broccoli cut into mini florets
- 1 TBSP Butter if vegan sub with 2 tsp Olive oil
- 1 tsp
Salt
- 1/2 tsp Crushed Black pepper
- 3/4 cup Milk Sub with Vegan substitutes for an alternative
- 1 TBSP cream or to garnish,optional
Instructions
- In a pan, add half the butter / oil. saute the garlic and onions for 4-5 mins till they soften a bit. Remove.
- In the same oil, saute spinach for 1-2 mins without any water till it wilts a bit. Remove and cool.
- Add the remaining oil / butter and saute the washed and drained broccoli for 3-4 mins till slightly sauteed but still crunchy.
- In a blender, puree spinach, onions, garlic to a fine puree. Add almond meal and puree once more, but not too much.
- Return this puree to the pan, let it simmer along with the broccoli for just 1-2 minutes. Add milk , salt and pepper as desired.
- Check for spice and salt. Once creamy, transfer to a serving bowl.
- Finish with cream and top with pepper if required.
- Serve with croutons / soup sticks as desired
Notes
- If you have nut allergies, you can use any other plant based thickening agents like potato starch to give body to the soup. I haven’t tried it.
- Swap almond milk in place of cow milk here
- Add toasted sesame seeds on top for an added crunch.
- Mix up the greens (spinach, kale, bokchoy, a dash of celery) to make a similar soup
Such a hearty and healthy soup!
That's one bright and healthy soup Kalyani, guess we all thought on the same lines for colourful dishes..lol
Am a big fan of palak and your soup is so yummy looking. Can wait to make. Hope your line would be as colorful as this one
Wow what a amazing colour and so healthy. .wish I was a soup person:)
palak soup looks awesome… loving the addition of almonds!!
Love the vibrant colored, healthy soup.
what a healthy soup – love the vibrant color
Yummmmmy and healthy soup. Such a lovely colour Kalyani. Bookmarked.
Looks so vibrant and beautifully presented. Really healthy and colorful too!
Wow, looks so delish!!! Send across so much warmth in this cold here.
— thelady8home.com
Love this soup and the color of it, awesome.
Lovely and vibrant looking soup, Kalyani!
That bowl of eye catching shorba is quite enough to keep me warm..Lovely..
Adding palak to broccoli soup is a great idea. Soup looks delicious.