Palak Badam Shorba (Spinach Almond Soup)

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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]

Print Recipe

Palak Badam Shorba (Spinach Almond Soup)

Prep Time10 mins

Cook Time20 mins

Course: Soup

Cuisine: north indian

Servings: 4 Servings

Author: Pavani

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

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.