Palak Soup Very Easy to Make and Tasty

A simple, creamy Palak (Spinach) Soup recipe made with milk and butter for a rich, smooth flavor:
Creamy Palak Soup (with Milk & Butter)
Ingredients (2–3 servings)
• 3 cups spinach (palak), washed
• 1 small onion, chopped
• 4–5 cloves garlic, chopped
• 1 small green chilli (optional)
• 1 tbsp butter
• 1 tbsp all-purpose flour (maida) or wheat flour (for thickness)
• 1 cup milk (boiled)
• 1 cup water or vegetable stock
• Salt to taste
• Black pepper to taste
• Pinch of nutmeg (optional but great for flavor)
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Instructions
1. Sauté the base
1. Heat butter in a pan.
2. Add garlic & onion and sauté until soft (don’t brown them).
3. Add the green chilli if using.
2. Cook the spinach
4. Add the spinach leaves, sauté for 1–2 minutes until they wilt.
5. Add water/stock, cover, and cook for 3–4 minutes.
3. Blend
6. Switch off the flame and let it cool slightly.
7. Blend the mixture into a smooth puree.
4. Thicken the soup
8. In the same pot, melt ½ tbsp butter and add flour.
9. Roast for 20–30 seconds (don’t darken it).
10. Add the spinach puree back and mix well.
5. Add milk
11. Pour in the milk gradually, stirring continuously.
12. Simmer for 3–4 minutes—do not boil hard (milk may split).
13. Season with salt, pepper, and nutmeg.
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6. Serve
Creamy palak soup is ready! Garnish with:
• A swirl of milk or cream
• A small butter dot
• Croutons