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lifting a ladle with spinach soup from a red pot with the same.
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Healthy Spinach Soup - SPICY

Healthy Spinach Soup is made with cashews and spices to make a flavorful and creamy soup without any cream. It is spicy, healthy and is perfect for the fall season!
Course Soup
Cuisine Indian
Keyword dairy free spinach soup recipe, healthy spinach soup recipe, indian spinach soup recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 Servings
Calories 269kcal
Author Maria Doss

Ingredients

  • 1 tablespoon vegetable oil
  • ¼ teaspoon cumin seeds
  • ½ cup chopped onions
  • 1 garlic clove, chopped
  • 30 raw cashews
  • 2 medium handfuls baby spinach
  • 1 teaspoon coriander powder
  • ¼ teaspoon cayenne pepper powder use less if desired
  • ⅛ teaspoon turmeric powder
  • 1 can (14.5oz) chicken stock (or use vegetable stock)
  • ¼ to ½ teaspoon salt refer notes

Instructions

  • Heat vegetable oil in a medium saucepan over medium-high heat. When hot, add cumin seeds and let them sizzle.
  • Add onion, garlic, and cashews, and saute for about 2 minutes until onions are translucent. 
  • Add the spinach, coriander powder, cayenne, and turmeric powder. Saute for about 2 minutes, until spinach is wilted and spices are toasted. 
  • Add the stock and salt, bring to a boil, and cook for just 1 minute—no longer. Remove from the heat and let it cool slightly. Carefully transfer the mixture to a blender and blend until smooth and creamy.
    👉 The amount of salt will depend on the type of stock you use, so taste and adjust seasoning as needed.
  • Pour into bowls and serve.

Video

Notes

Salt depends on the kind of chicken stock used.  I used 33% less sodium chicken stock and ¼ + ⅛ 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
 

Nutrition

Serving: 1 Serving | Calories: 269kcal | Carbohydrates: 18g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 534mg | Potassium: 563mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2926IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 3mg