Creamy Spinach Soup

Rich, Creamy & Comforting

I love soup, especially during the cooler months. There’s something so comforting about a warm bowl of soup, and this creamy spinach soup is rich, satisfying and surprisingly simple to make. Paneer is blended until smooth and creamy, giving the soup its lovely texture without needing regular cream.

Recipe Highlights

✓ Made with fresh spinach
✓ Creaminess comes from blended paneer
✓ Rich in protein
✓ Warm, comforting and easy to prepare

Total Time: 20 mins
Calories: 466 kcal
Protein: 23 g
Fat: 35 g
Carbs: 12 g

Ingredients

* Spinach — 200 g
* Paneer — 100 g
* Onion — 20 g
* Butter — 10 g
* Olive oil — 5 g
* Garlic — 3 cloves
* Ginger — ½ inch
* Green chilli — 1
* Salt — to taste
* Pepper — to taste
* Water — as required
* Ice water — for blanching

Method

1. Blanch & Prepare the Spinach

Bring a large pot of water to a boil. Add the spinach and submerge the leaves in the boiling water. Blanch for approximately 30 seconds, until the spinach turns bright green.

Immediately transfer the spinach to ice water. Leave for 30–60 seconds, then drain well, gently pressing out the excess water.

Meanwhile, boil the onion, garlic, ginger and green chilli in a small pan. Blend them together with the blanched spinach until smooth and set aside.

2. Make the Soup

Heat the butter and olive oil in a pan over medium heat, allowing the butter to melt.

Add the spinach purée and bring it to a gentle boil. Add water as required to reach your preferred soup consistency.

Meanwhile, blend the paneer with a little water until smooth and creamy. Keep 1–2 spoonfuls of the paneer cream aside for finishing the soup.

Add the remaining paneer cream to the spinach soup and mix well. Season with salt and pepper to taste.

Serve hot, finished with the reserved paneer cream on top.

Nutrition / Macros

Calories: 466 kcal
Protein: 23 g
Fat: 35 g
Carbs: 12 g

Ipshita’s Note

Instead of using regular cream, I blend paneer with a little water until beautifully smooth and creamy. It gives the soup richness and body while adding protein at the same time.

Tip

Don’t overcook the spinach while blanching. The quick blanch followed immediately by ice water helps retain that beautiful bright green colour.check if everything matches the card