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Palak Shorba (Punjabi/Mughlai Spinach Soup)

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo ~~~~

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There’s a pretty good Indian restaurant just a few blocks from my apartment called Swagat.  They make a spinach soup with chicken that I always order and it occurred to me that I could probably make it at home without too much difficulty.  As I often do, I googled Palak Shorba and checked out a few of the recipes.  The one that sounded best to me was by master chef Sanjeev Kapoor.  His recipe is vegetarian, instead of the chicken soup I get at Swagat, and used lots of whole spices.  I simplified the recipe but used a similar flavor profile.  Traditionally Palak Shorba is finished with a bit of cream; but, since I’m dairy free, I use coconut cream instead.   I make this recipe often.  Frequently, I revert to the Swagat version by adding shredded cooked chicken and eating the soup as a main course.

Today I had lunch with my friend Larry at Swagat.  I ordered the Chicken Palak Shorba and brought my own version of Palak Shorba to do a taste comparison.  NO CONTEST…mine was much better.  I was shocked and pleased…Larry agreed with me.

Enjoy!
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