How to Make Palak Shorba (Traditional & Healthy Version)
Palak Shorba is a flavorful, nourishing spinach soup that has found its place in Singapore’s vibrant food scene. Originally inspired by North Indian cuisine, this dish has been warmly embraced in local kopitiams and vegetarian hawker stalls, often enjoyed as a light lunch or a nutritious starter. Its emerald green hue and aromatic spices appeal to both traditional palates and those seeking a contemporary, health-conscious meal. Singaporean Palak Shorba celebrates fusion, where Indian spices meet local produce for a unique, comforting bowl. The soup is smooth, mildly spiced, and packed with the goodness of fresh spinach (palak), making it especially popular among vegetarians and the health-focused crowd. In Singapore’s multicultural context, Palak Shorba blends seamlessly into the daily diet, often customized with local touches and served with toasted wholemeal bread or rice. This dish is an excellent choice for anyone looking to enjoy a nutrient-rich, low-calorie lunch that aligns with modern healthy eating habits, all while honoring the tradition and diversity of Singaporean cuisine.
Ingredients
- 3 cups Fresh spinach leaves (palak) (washed and chopped)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1-inch piece Ginger (grated)
- 1 small Green chili (slit (optional for spice))
- 1/2 teaspoon Cumin seeds (jeera)
- 2 cups Low-sodium vegetable broth (or use water)
- 1/2 cup Skim milk (can substitute with oat milk for vegan)
- 1 teaspoon Olive oil (or sunflower oil)
- 1/4 teaspoon Black pepper powder
- to taste Salt (low-sodium preferred)
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
Step-by-step instructions
Step 1 · Heat olive oil in a deep pot over medium flame
Heat olive oil in a deep pot over medium flame. Add cumin seeds and let them sizzle for a few seconds.
Step 2 · Add chopped onion
Add chopped onion, garlic, and ginger. Sauté until onions turn translucent.
Step 3 · Stir in the green chili (if using) and chopped spinach
Stir in the green chili (if using) and chopped spinach. Sauté until spinach wilts and reduces in volume.
Step 4 · Pour in the vegetable broth
Pour in the vegetable broth. Bring to a gentle boil, then simmer for 8-10 minutes until all ingredients are soft.
Step 5 · Allow the mixture to cool slightly
Allow the mixture to cool slightly. Blend until smooth using a stick or countertop blender.
Step 6 · Return the puréed soup to the pot
Return the puréed soup to the pot. Stir in skim milk (or oat milk). Add salt and black pepper to taste. Simmer for 2-3 minutes; do not boil after adding milk.
Step 7 · Serve hot
Serve hot, garnished with fresh coriander leaves. Pair with wholemeal toast or brown rice for a complete meal.
Why this recipe is healthy
This dish is a healthy choice because it maximizes nutrient density with minimal calories and fat. Using fresh spinach, low-fat dairy (or plant-based alternatives), and a light seasoning approach, Palak Shorba supports weight management, heart health, and digestive wellness. Its high fiber content keeps you fuller longer, making it ideal for lunch or a light dinner in a healthy eating plan.
A note on tradition
Palak Shorba is often served in Singapore’s Indian vegetarian kopitiams and is a common sight at local hawker centres, especially in Little India and Serangoon. It’s enjoyed as a wholesome lunch or a starter at family gatherings, reflecting the city’s embrace of Indian culinary traditions. The dish has evolved with fusion influences, incorporating local produce and lighter cooking methods, making it a popular choice for health-conscious Singaporeans.