Palak Shorba (Spinach Soup) with Mint Pesto

Palak Shorba (spinach soup) with Mint Pesto aka Summer Soup.

Palak Shorba (spinach soup) with Mint Pesto, is a true summer soup. Soups are generally not associated with summer season. However, I feel comfort and flavorful food with fresh seasonal produce should be enjoyed all year round. It’s that time of the year where markets are full of fresh produce and there is so much lush green leafy produce, that makes my heart so happy. Green is the color of nature. It symbolizes life, renewal, freshness and pure happiness.  This palak shorba/spinach soup with mint pesto will give you all the flavors of summer and is truly the best and delicious kind of summer comfort food.

Fresh Organic Farm Products; the Dream.

Imagine picking up fresh produce from your back garden or farm, free from all pesticides. It sounds like a dream, right? This was the real world to me growing up. I remember the guys who used to work at my parents home used to get fresh produce in the early mornings, at least 4-5 times a week, if not every day, from the farm. I never had appreciation for farm fresh produce back then. It’s only when I moved out of my parents’ house, I realized the importance of farmers and how important it is to know where your food comes from. Not to forget the nutritious value of all the foods.

Joy in Seasonal Foods.

We only ate seasonal stuff and never had same vegetables or fruits all year round. This palak shorba (spinach soup) was one of the family’s favorite soups to enjoy during spinach season. Good thing was that we didn’t eat the same stuff all year. However, that cut two ways. If I liked any fruit or vegetable, then I would have to wait for it to be in season the following year. But it was worth the wait! Our world today has all these modified produce that it makes my heart cry. Coming from an agricultural family, I really feel it is important to appreciate seasonal crops, produce, and the farmers behind all of it.

Cultural Palates.

Growing up in a country with around 28 different cultures and about 23 different languages can be exciting and overwhelming at the same time. Best part is, every culture has totally different cuisines and one dish can have so many different ways of preparing it. I feel so fortunate to have experienced different cultures and their food. Lots of the northern and central Indian cuisines have been influenced from Mughal times. Shorba, which for a very long time I considered to be just another soup, turned out to be quite different. Here’s how. My family had a lot of Middle Eastern flavor palette; I grew up eating lots of delicate spices like saffron and thicker gravies. However my soup was Shorba. It has the curry flavor to it and can be considered as gravy. That’s how it differs from soup which is basically salt, pepper and maybe herbs but no curry flavor. 

Bringing Then into Now.

Spring went by so fast this year. Just like that it was, “summers here!” Before I knew it my beautiful summer  weekend farmers’ market trips had already begun. It’s that time of the year when all you want to eat is fresh off the farm. Greens are not most kids’ favorite foods, and I was no different. Palak shorba was an absolute exception and was really my favorite but again the only kind of spinach soup that I could take. I didn’t grow up eating the regular chicken noodle soup or Mac and cheese. It was mainly fresh simple ingredients but with lots of spices and flavors.

Growing up and with my move to another country, one thing that will always remain deep rooted in me, is all my childhood flavors. And now when I recreate some of my favorite dishes with a modern twist, it brings such a joy to my heart. Sharing your childhood memories with people and then watching them smile, is a moment of pure happiness. 

A Bowlful of Green Happiness.

This palak shorba/spinach soup with mint pesto recipe is filled with seasonal freshness, lots of flavor and my childhood faves. The deep spinach green color and the cumin flavor makes it so earthy. It has lots of garlic, I mean; no gravy is complete without garlic. To add a modern twist to this old fashioned shorba, I added citrus zest to bring out the refreshing flavors. Since I am all about mixing different cultures into one dish; I serve this with mint pesto. You could look at this spring pesto recipe for ideas to make a different kind of pesto to go with yours. Traditionally my mom would serve this shorba/soup with boiled corn sautéed in butter. The buttery charred corn added the bite to the soup and made it so delicious. You could add corn or pesto or even both. It’s a warm flavorful bowl of green happiness!  

I would love to hear from you if do go ahead and make this super simple bowl. Not only for summer but even if you make it for a cosy winter day in. Please share on my Facebook page or my Instagram and even tag me once you put it up on your page. Keep enjoying this beautiful summer.

5 from 5 votes

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Palak Shorba (Spinach Soup) with Mint Pesto

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

This shorba/soup recipe is filled with seasonal freshness, lots of flavor and my childhood faves. The deep spinach green color and the cumin flavor makes it so earthy. Citrus zest really brings out the refreshing flavors. Since I am all about mixing different cultures into one dish; I serve this with mint pesto.  It’s a warm flavorful bowl of green happiness!

Course: Soup

Cuisine: Indian

Keyword: palak shorba, indian soup, mint pesto, spinach soup

Servings: 2 -4 people

Author: Esha

Ingredients

For Palak Shorba (Spinach Soup)

• 3/4 cup Spinach (6 oz or 170 grams approx)
• 2 tbsp Butter
• 1 tsp Cumin seeds
• 1 tsp Cumin powder
• 2 tbsp Garlic, finely minced
• 3 tbsp All-purpose flour
• 1 tsp Orange zest
• 4 cups Vegetable stock (1 litre or 32 oz apport)
• 1 tsp Lemon juice
• 1 tsp Black Pepper powder
• Salt, to taste

For Mint Pesto:

• 1/2 cup mint (15 grams or 0.4 oz approx)
• 2 cloves garlic cloves
• 2 tbsp olive oil
• 2 tbsp pine nuts
• 1 tbsp lemon juice
• 1/2 tsp black pepper powder
• Salt, to taste
• 1 tbsp parmesan cheese, grated

Instructions

For Palak Shorba (Spinach Soup):

1. Blanch spinach and blend it to make puree.

2. In a heavy bottom pan, heat butter. Add cumin seeds, garlic and cumin powder and sauté on medium heat, till garlic starts to caramelize and gets fragrant. This might take 2-3 minutes. 

3. Add the orange zest and give it a stir. 

4. Add flour and cook for 2-4 minutes to form a roux.  

5. Take off the heat and add the stock in 3-4 batches, while whisking thoroughly with a whisk to avoid lumps. 

6. Put the pan back on stove on medium heat, add black pepper and cook to form white sauce. Keep whisking to avoid and scorching. This might take 8-10 minutes. 

7. Once it starts to thicken up, add spinach puree and bring to boil. Simmer for 10-15 minutes while stirring in between.  

8. Once the soup gets little body to it and thickens, take off the heat and strain through sieve. 

9. Add lemon juice and adjust for seasoning. 

10. Put a tablespoon of mint pesto into individual bowls before serving.  

For Mint Pesto:

1. Put mint, garlic cloves, salt and pepper in blender and blend till mint gets finely minced.

2. Add olive oil slowly while the blender is running till it incorporates well. 

3. Add lemon juice and pulse for 3-4 seconds, till well blended. 

4. Add pine nuts and blend till it’s all crushed up into the pesto. Then add parmesan cheese and pulse till incorporated. Adjust for salt. 

5. Store in air tight container in refrigerator. This can be used to top off the soup before serving. Or you could use this on your morning toast or as pasta sauce.  

Recipe Notes

This soup can also be served with boiled sautéed corn. For this, Boil some corn or thaw the frozen boiled corn. In a pan, heat some oil or butter, and sauté the corn for 2-3 minutes. Top 1-2 tsp of sautéed corn on the soup before serving. Thats how my mom serves it. I prefer with pesto or/and with corn.

You could use olive oil instead of butter or vegan butter to make this soup vegan. Also, you can avoid Parmasean cheese in the pesto to make it vegan.