Name: Creamy Spinach & Almond Soup
Prep time: 15 min
Cook time: 15 min
Total time: 150 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ bunch Spinach, palak, washed thoroughly; 7½ Almonds, soaked and peeled; ½ Onion, finely chopped; 1½ clove Garlic, finely chopped; ½ cup Milk, or almond milk for vegan; 1 cup Water, or vegetable stock; ½ tbsp Butter, or olive oil; ⅛ tsp Nutmeg Powder, a tiny pinch; ¼ tsp Ground Black Pepper; ½ tsp Salt, to taste

2 hr 30 mintotal

30 min hands-on2 hr hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Boil the measured water in a pot. Add the washed spinach leaves and blanch them for 2 minutes. Drain and rinse under cold water immediately to retain the bright green color.
2 min
In a blender, combine the blanched spinach, peeled almonds, and a little milk. Blend into a very smooth, green paste.
Heat the butter in a soup pot on medium heat. Add the chopped garlic and sauté until fragrant (do not brown).
Add the chopped onions and cook until translucent.
Pour the spinach-almond puree into the pot. Stir well.
Add the remaining milk and water (or stock) to reach your desired consistency.
Season with the salt, black pepper, and a tiny pinch of nutmeg. Bring to a gentle simmer for 3-4 minutes.
3–4 min
Turn off the heat. Serve hot, garnished with a few slivered almonds.

How to tell it's done

A vibrant, emerald-green soup that is silky smooth, nutty, and mildly sweet.

Getting it right

Tip

Nutmeg (jaiphal) is a classic pairing with creamy spinach dishes, but it is very strong. Use only a tiny pinch to elevate the flavor.

What to serve it with

Serve with toasted garlic croutons for a delightful crunch.

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Ingredients