There’s something deeply comforting about a bowl of soup that’s both light and incredibly nourishing. This Palak Chaval Shorba, or Clear Soup with Spinach and Rice, is my go-to for a meal that feels elegant yet is simple to prepare. Inspired by the coastal flavors of Malabar, this dish perfectly balances the earthy notes of spinach with a subtle kick from green chilies. Unlike heavy, cream-based soups, this recipe relies on a high-quality vegetable stock to carry its authentic South Indian flavor, creating a vibrant, healthy meal you’ll absolutely love.
Ingredients
• 2 tbsp / 30 ml ghee or olive oil
• 0.5 tsp / 2.5 ml black mustard seeds
• 1 hot green jalapeño chili, stemmed, seeded, and cut into long slivers
• 3 tbsp / 45 ml basmati or other long-grain white rice
• 5 cups / 1.25 liters vegetable stock
• 0.25 tsp / 1.25 ml turmeric powder
• 1 tsp / 5 ml ground coriander
• 2 oz / 55g fresh spinach leaves, washed, stemmed, and sliced into chiffonade ribbons
• 1 tsp / 5 ml salt
• 0.125 tsp / 0.6 ml freshly ground black pepper
• 4 thin lemon slices for garnish
Instructions
1. Heat the ghee or olive oil in a 3-quart saucepan over moderate heat until shimmering.
2. Add the black mustard seeds and fry until they turn gray, sputter, and begin to pop.
3. Stir in the sliced green chili, rice, stock, turmeric, and coriander, then bring the mixture to a boil over high heat.
4. Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 20 minutes to cook the rice.
5. Add the spinach chiffonade and salt, then continue to simmer for 4–6 minutes until the spinach is a vibrant dark green.
6. Stir in the pepper and the juice from the lemon slices (if preferred) and serve immediately in warmed bowls.
7. Garnish each serving with one of the thin lemon slices.
Nutritional Information
• (Per Serving)
• Calories: 115 kcal
• Total Fat: 7g
• Total Carbohydrates: 11g
• Protein: 2g
Pro Tips
• When frying the black mustard seeds, wait until they truly start to “pop” and turn gray to release their essential oils and nutty flavor.
• To get beautiful, thin chiffonade ribbons, stack your spinach leaves, roll them tightly like a cigar, and use a very sharp knife to slice them.
• Since this is a clear soup, the quality of your vegetable stock will define the dish. Use a homemade or high-quality store-bought stock for the best flavor.
• Add the spinach at the very end of cooking. You want it to be tender and vibrant green, not overcooked and mushy.
FAQ
Q: Can I make this spinach and rice soup vegan
A: Absolutely. To make this Palak Chaval Shorba fully vegan, simply use olive oil instead of ghee. All other ingredients in the recipe are naturally plant-based, making it an easy and delicious vegan meal.
Q: How can I add more protein to this vegetarian soup
A: To boost the protein content, you can add 1/2 cup of rinsed red lentils (masoor dal) when you add the rice; they will cook down and thicken the soup slightly. Alternatively, stir in a cup of cooked chickpeas or white beans along with the spinach.
Q: What is the best way to store leftover soup
A: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Note that the rice will continue to absorb the broth, so the soup will thicken. You may want to add a splash of vegetable stock or water when reheating on the stovetop.
Q: Can I use a different grain instead of white rice
A: Yes, you can substitute other grains. Quinoa is a great gluten-free, high-protein option that cooks in a similar timeframe. For brown rice, you will need to increase the simmering time to about 40-45 minutes and may require a bit more vegetable stock.
