Spinach soup is one of the winter specials that I think every soup lover cooks at least once during winters. There are many recipes of what is popularly known as palak soup. This recipe of spinach soup is vegetarian and gluten-free.
Palak soup is considered quite healthy because it contains lots of greens so most mothers I know make a special effort to cook this winter soup and feed their family the same. However plain palak soup sometimes gets little bland and boring, so I always try to add additional flavours / textures to make the soup little extra flavourful. For example, in this recipe of spinach soup I have added tomatoes which gives it a tangy taste which makes it taste so much better than plain spinach soup.
This recipe of spinach soup is slightly different in terms of taste because I have added apples to it which gives this soup a great body and a slightly sweetish taste which is balanced so well with sharp cheddar cheese which is used to top it up. Extra virgin olive oil also adds a great taste, so I highly recommend that instead of adding cream or anything else drizzle few drops of extra virgin olive oil and I am sure you will definitely love it.
Soups are delicious to taste and a great way to add veggies to your everyday diet. This recipe of spinach apple and potato soup is very healthy too, Most of you know that spinach and apples are rich in micro and macro nutrients, potatoes add a healthy dose of carbs and that makes it a complete meal too.
If you feel hungry you can alway eat bread along with it, but on its own too it’s quite filling. If you like to know complete nutrition breakdown in terms of calories and carbs etc you can check in recipe notes.
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- 400 grams spinach
- 200 grams apple
- 100 grams potato boiled and mashed
- 400 ml vegetable stock
- 40 grams cheddar cheese
- 1 Tablespoon Oilve oil
- to taste salt
- to taste black pepper
Wash the spinach throughly.
Chop spinach including soft part of spinach stem also cut apple into chunks.
Heat vegetable stock in a pan, add spinach and apples, cover and cook for 15 minutes over medium heat.
Let the mix cool a bit and Blend it in the blender after that and add potato and blend it all to a smooth puree.
Return the soup in the pan and bring it to boil once more. Add some salt and black pepper.
Remove from heat and serve hot. Top it with drizzle of olive oil and grated cheddar cheese.
I serve it with some dinner rolls and if you have sumac you can add that too which makes it even more delicious.
Amount Per Serving
Total Fat: 7.2 g
Total Carbs: 17.6 g
Dietary Fiber: 3.8 g
Protein: 6.0 g