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Palak Badam Shorba (Spinach Almond Soup)

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


  • 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


  • 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.
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