Healthy Indian Spinach Soup (dairy free)

HEALTHY INDIAN SPINACH SOUP

Cozy, creamy, comforting, spicy yet light healthy Indian spinach soup recipe !!! With fresh spinach, cashews and warm spices, this dairy free spinach soup is perfect for the fall ( and flu ) season. 

HEALTHY INDIAN SPINACH SOUP

 

A yummy, spicy healthy spinach soup recipe.

The best dairy free Spinach soup that I have eaten every day this month. It is so amazingly creamy yet light.

Thanks to raw cashews! 

This Indian spinach soup recipe is more of an Indian inspired soup. It is 

  • Creamy without the cream
  • Comforting 
  • Spicy
  • Healthy
  • Light
  • Dairy free
  • Amazingly delicious 

More Indian inspired recipes :

Tandoori Chicken Salad

Spicy Roasted Chickpeas that tastes like Tandoori Chicken

Salt and Pepper Cashews

Zucchini Medhu Pakoda

Kulfi Overnight Oats

Rasmalai Tres Leches Cake

HEALTHY INDIAN SPINACH SOUP

Let us look at the team players in the dairy free spinach soup:

Fresh baby spinach 

Raw whole  cashews

Chicken stock 

Spices – coriander powder, cayenne and turmeric 

Basics – onion and garlic 

Just your basic pantry ingredients ( plus spinach) for a delicious Indian spinach soup is so perfect to warm cold fall nights! 

 

How to make spinach soup?

Step-1: Toast cumin seeds in some vegetable oil 

Step-2: Add raw cashews, chopped onion and garlic. Saute until translucent

Step-3: Add baby spinach leaves, coriander powder, cayenne pepper powder and turmeric powder. Saute until spinach is wilted and spices are toasted. 

Step-4: Stir in chicken stock and salt. Bring to a boil and let boil for 1 minute ( not any longer). 

Step-5: Cool and blend until smooth 

Done and DONE. 

Healthy Indian spinach soup recipe for the win!!

HEALTHY INDIAN SPINACH SOUP

 

Tips and tricks for making the healthy Indian spinach soup:

  1. Bring the soup to a boil and let boil for exactly one minute. Boiling it longer will change the green color. 
  2. Toast cumin seeds. This adds a key flavor. Add cumin seeds only when the vegetable oil is hot (not smoking hot). The cumin seeds will toast and get larger in size. 
  3. Use raw cashews. If you have only roasted cashews, then add then along with the chicken stock. 
  4. Take time in wilting the spinach and toasting spices ( but do not cook way too long). This develops flavor! 
  5. Chicken stock – I used 33 % less sodium chicken stock
  6. Salt – I used 33% less sodium chicken stock and 1/4 plus 1/8 teaspoon salt. If you are using regular sodium or no sodium chicken stock then adjust salt accordingly. 

More delicious soup recipes like this healthy spinach soup:

Creamy Tuscan Chicken Soup – Cozy, comforting instant pot creamy tuscan chicken soup that is sure to warm your soul on a chilly night! The best kind of comfort food in a bowl.

Instant Pot Thai Curry Soup with Shrimp and Sweet Potato – It is the perfect cozy, comforting soup anytime!!! Loaded with shrimp, spinach and sweet potato, this Instant pot Thai curry soup is quick and easy.

Tuscan Shrimp and Spinach Soup – The best shrimp soup to cozy up this winter! This creamy shrimp soup is amazingly comforting, quick and everyone will beg for seconds.

Thai Curry Noodle Soup – 10-minutes, one pan Thai curry noodle soup that tastes A-M-A-Z-I-N-G!!!!!

 

Print Recipe
4.67 from 3 votes

Healthy Indian Spinach Soup (dairy free)

Cozy, creamy, comforting, spicy yet light healthy Indian spinach soup recipe !!! With fresh spinach, cashews and warm spices, this dairy free spinach soup is perfect for the fall ( and flu ) season.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: Indian
Keyword: dairy free spinach soup recipe, healthy spinach soup recipe, indian spinach soup recipe
Servings: 2
Author: Maria Doss

Ingredients

Group-1

  • 1/2 cup chopped onions
  • 1 garlic clove, chopped
  • 30 raw cashews

Group-2

  • 2 medium handfuls baby spinach
  • 1 teaspoon coriander powder
  • 1/4 teaspoon cayenne pepper powder use less if desired
  • 1/8 teaspoon turmeric powder

Additional ingredients

Instructions

  • Heat vegetable oil in a medium saucepan over medium-high heat. 
  • When hot, add cumin seeds and let toast. Add group-1 ingredients, saute for about 2 minutes until onions are translucent. 
  • Add group-2 ingredients, saute for 1-2 minutes, until spinach is wilted and spices are toasted. 
  • Add stock and salt (I added 1/4 + 1/8 teaspoon salt ), let it come to a boil and continue to cook for 1 minute (NOT LONGER).  Take off heat and let cool. 
    Pour mixture into a blender, add salt , blend until creamy and smooth. 
  • Pour into bowls and serve.

Notes

Salt depends on the kind of chicken stock used.  I used 33% less sodium chicken stock and 1/4 + 1/8 teaspoon salt was perfect.  If you are using regular sodium or no sodium chicken stock then adjust salt accordingly
Bring the soup to a boil and let boil for exactly one minute. Boiling it longer will change the green color. 
Toast cumin seeds. This adds a key flavor. Add cumin seeds only when the vegetable oil is hot (not smoking hot). The cumin seeds will toast and get larger in size. 
Use raw cashews. If you have only roasted cashews, then add then along with the chicken stock. 
Take time in wilting the spinach and toasting spices ( but do not cook way too long). This develops flavor! 
Chicken stock - I used 33 % less sodium chicken stock
 

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