A large bunch of fresh spinach winked at me in Francisco's fruit and veg shop today. He told me it had been picked earlier that morning, and by the look of the fresh soil still on the roots, I didn't doubt him for a second. That kind of ingredient doesn't need much convincing – so palak soup it was.

Fresh from Francisco's — Casa Adora

Palak is the Hindi word for spinach, and palak soup is a staple of Indian home cooking — warming, vibrantly green, and packed with flavour from a short but well-chosen list of spices. This version stays true to those roots while making good use of what Francisco had on the shelf: a green tomato, a green pepper, and a fat green chilli that looked like it meant business.

The ghee is important here. It carries the cardamom beautifully at the start, setting the aromatic base that everything else builds on. Don't be tempted to swap it out for olive oil — it won't be the same.

Palak Soup Ingredients

½ onion, peeled and chopped
1 large green tomato, chopped
1 green pepper, cored and chopped
1 green chilli, chopped
Seeds from 2 cardamom pods
¼" fresh ginger, grated
2 garlic cloves, peeled and smashed
Bunch spinach, washed
1 tablespoon ghee
¼ teaspoon cayenne pepper
600 ml water
Fresh coriander leaves
Pinch sea salt
White pepper
Coconut milk

Gently heat the ghee in a saucepan, then add the cardamom seeds and cook for one minute.

Add the onions and cook for a few minutes until they start to soften. Add the cayenne pepper and stir through.

Add the tomatoes and cook for 2 minutes.

Add the pepper, chilli, ginger and garlic. Cook for a further 2 minutes.

Add the water and bring it up to a boil, then simmer for 10 - 15 minutes.

Turn off the heat and add the spinach – replace the lid and allow the spinach to wilt.

When the soup has cooled down, purée it with a hand blender.

Strain the purée through a sieve and return it to the pan. Over medium heat, gently stir through the coconut milk, coriander, salt and white pepper. Do not add too much milk; otherwise, it will lose its green and fresh look.

Tips and variations

The coconut milk is added at the end and should be introduced gradually. Too much and the soup loses its vivid green colour — and that colour is half the appeal. A few tablespoons, stirred through gently over a low heat, is all it needs.

Straining the purée through a sieve is optional but worth doing if you want a silky, restaurant-style finish. If you prefer a more rustic texture, skip the sieve and serve it as-is.

This palak spinach soup works equally well as a light lunch or an elegant starter. Serve with warm naan or a wedge of crusty bread for something more substantial.

Fresh spinach straight from the ground, spices that sing, and a bowl that's as beautiful as it is flavourful. Francisco's timing was perfect.

This recipe is part of my Soup Recipes — The Flexible Chef's Complete Collection — from chilled gazpacho to hearty broths and Asian-inspired bowls. Explore the full collection.

Wonky photos, proper soup, genuine adventures – The Flexible Chef