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    Home » Blogging Marathon » Palak Badam Shorba (Spinach Almond Soup)

    Palak Badam Shorba (Spinach Almond Soup)

    Published: Dec 17, 2014 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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    Blogging Marathon# 47: Week 3/ Day 1

    Theme: Recipes from Menu Card

    Dish: Palak Badam Shorba

    We are starting 3rd week of blogging marathon today and my theme for this week is 'Recipes from Menu Card'. Valli gave us a few menu cards to choose from and I picked the menu from Puranmal restaurant. We are supposed to pick dishes from 3 different courses, so I have 3 yummy restaurant style dishes coming up this week.

    I love reading menu cards and even though in a non-Indian restaurant here in the US, there are probably just 3~4 vegetarian dishes that I might be interested, I still make sure to look at all the pages for good measure 🙂

    We hardly ever order soup at a restaurant, but if I see an interesting soup like this Palak-Badam Shorba I would probably order it to see how it tastes. So instead of spending the money at a restaurant, I made it right at home.

    Almond butter is an ingredient that I always have in my fridge and that is what I used to thicken the soup. Alternately soaked and ground almonds can also be used. 

    [wpurp-searchable-recipe]Palak Badam ShorbaSpinach - frozen (or 6~8 cups fresh chopped spinach), Onion - small, chopped, Green Chili - chopped, Garlic - , finely minced, Almond butter - (or soak 3tbsp almonds in warm water for 30 minutes and grind to a smooth paste), Lemon juice, Salt & Pepper, Heat 1tbsp butter or ghee and 2tsp oil in a saucepan, add garlic and cook till fragrant. Next add green chilies and onions; cook till onions turn translucent, about 3~4 minutes.; Next add spinach. If using frozen spinach, then add 1cup of water and bring it to a boil. Lower the heat and simmer till the soup thickens a little bit. Add more water if the soup gets too thick.; Using an immersion blender and grind till smooth. Alternately transfer the contents to a blender and grind until smooth.; Return soup to pan and cook on low heat. Add almond butter and season with salt and pepper. Mix well and cook till the soup thickens a little bit. Finally stir in the lemon juice and remove from heat. Serve hot with some chopped almonds on top as garnish.; [/wpurp-searchable-recipe]

    Palak Badam Shorba (Spinach Almond Soup)

    Author: Pavani
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    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Course: Soup
    Cuisine: north indian
    Servings: 4 Servings

    Ingredients

    • 1 tbsp Ghee/ Butter
    • 2 tsp Oil
    • 2 Garlic cloves, finely minced
    • 1~2 Green Chili, chopped
    • 1 Small Onion, chopped
    • 3 cups Frozen Spinach or 6~8 cups fresh chopped spinach
    • 2 tbsp Almond butter, or soak 3 tbsp almonds in warm water for 30 minutes and grind to a smooth paste
    • 2 tbsp Lemon juice
    • To taste Salt & Pepper
    Get Recipe Ingredients

    Instructions

    • Heat butter or ghee and oil in a saucepan, add garlic and cook till fragrant. Next add green chilies and onions; cook till onions turn translucent, about 3~4 minutes.
    • Next add spinach. If using frozen spinach, then add 1cup of water and bring it to a boil. Lower the heat and simmer till the soup thickens a little bit. Add more water if the soup gets too thick.
    • Using an immersion blender and grind till smooth. Alternately transfer the contents to a blender and grind until smooth.
    • Return soup to pan and cook on low heat. Add almond butter and season with salt and pepper. Mix well and cook till the soup thickens a little bit.
    • Finally stir in the lemon juice and remove from heat. Serve hot with some chopped almonds on top as garnish.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Srivalli

      December 17, 2014 at 12:41 pm

      The bowl looks so amazing Pavani..so beautifully done!

      Reply
    2. Manjula Bharath

      December 17, 2014 at 4:06 pm

      omg such an comforting shorba 🙂 looks absolutely tempting !!

      Reply
    3. Priya Suresh

      December 17, 2014 at 9:47 pm

      Such a gorgeous shorba, highly inviting..

      Reply
    4. Varadas Kitchen

      December 17, 2014 at 11:30 pm

      I have never used almond butter as a thickener. What a great idea! Soup looks lovely.

      Reply
    5. Sathya Priya

      December 18, 2014 at 12:41 am

      wow !!! such a excellent click ..I sure can eat the whole .

      Reply
    6. Sapana Behl

      December 18, 2014 at 11:31 am

      Omg that bowl looks so gorgeous . Lovely color and nice recipe.

      Reply
    7. Sandhya Ramakrishnan

      December 21, 2014 at 11:05 pm

      Oh wow! That bowl looks really good.

      Reply
    8. Harini-Jaya Rupanagudi

      December 22, 2014 at 11:55 pm

      Beautiful setting, Pavani. Looks very rustic and comforting too.

      Reply
    9. vaishali sabnani

      January 01, 2015 at 2:12 pm

      What a beautiful color...even I never order soups..but tell me aren't short as supposed to be light..I might be wrong, but some how I have this notion that soups are thick and shorbas light.whatever it might be I like that bowl:)

      Reply
    10. Sowmya Sundararajan

      February 04, 2015 at 12:57 pm

      Beautiful green

      Reply

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