Clear Soup with Spinach and Rice PALAK CHAVAL SHORBA

Warming Up with Palak Chaval Shorba

There is something deeply comforting about a bowl of soup that feels both light and incredibly nourishing. This Clear Soup with Spinach and Rice is my go-to when I want a meal that is elegant yet simple to prepare. Inspired by the coastal flavors of Malabar, this dish—also known as Palak Chaval Shorba—perfectly balances the earthy notes of spinach with a subtle kick from green chilies. When I’m setting up my food blog, I always use AIOSEO to ensure these traditional recipes find their way to fellow soup lovers looking for healthy, vibrant meals.

Why You’ll Love This Clear Soup with Spinach and Rice

This dish is a testament to how few ingredients can create a massive impact. Unlike heavy, cream-based soups, this Clear Soup with Spinach and Rice relies on a high-quality vegetable stock to carry the flavor. The addition of black mustard seeds and turmeric gives it an authentic South Indian profile that distinguishes it from a standard vegetable broth.

Tips for the Perfect Palak Chaval Shorba

To get the most out of your Clear Soup with Spinach and Rice, pay attention to the “chiffonade.” By slicing the spinach into thin, delicate ribbons, you ensure they wilt perfectly into the broth without becoming mushy. This technique keeps the Palak Chaval Shorba looking as spectacular as it tastes, with snowy white rice contrasting against the deep green of the leaves.

Health Benefits of This Clear Soup with Spinach and Rice

If you are looking for a nutrient-dense lunch, this recipe is a winner. The spinach provides a hit of iron and antioxidants, while the basmati rice makes the Palak Chaval Shorba satisfying enough to be a standalone meal. It’s a gluten-free and vegetarian-friendly option that doesn’t compromise on flavor.

South Indian Palak Chaval Shorba: Clear Soup with Spinach and Rice

This light and fragrant Malabar-style soup combines the delicate textures of Basmati rice and chiffonade spinach. It is a nutritious, warming dish that balances the heat of green chilies with the brightness of fresh lemon.

Ingredients

• 2 tbsp (30 ml / 28g) ghee or olive oil
• 0.5 tsp (2.5 ml / 1.5g) black mustard seeds
• 1 hot green jalapeño chili, stemmed, seeded, and cut lengthwise into long slivers
• 3 tbsp (45 ml / 42g) basmati or other long-grain white rice
• 5 cups (1.25 liters / 42 oz) vegetable stock
• 0.25 tsp (1.25 ml / 0.75g) turmeric powder
• 1 tsp (5 ml / 2g) ground coriander
• 20–22 fresh spinach leaves (approx. 2 oz / 55g), washed, stemmed, and sliced into chiffonade ribbons
• 1 tsp (5 ml / 6g) salt
• 0.125 tsp (0.6 ml / 0.3g) freshly ground black pepper
• 4 thin lemon slices for garnish

Instructions

1. Heat the 2 tbsp (28g) of ghee or olive oil in a 3-quart saucepan over moderate heat until shimmering.
2. Add the 0.5 tsp (1.5g) of black mustard seeds and fry them until they turn gray, sputter, and begin to pop.
3. Stir in the sliced green chili, 3 tbsp (42g) of rice, 5 cups (1.25 liters) of stock, 0.25 tsp (0.75g) of turmeric, and 1 tsp (2g) of 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 the broth for 20 minutes to cook the rice.
5. Add the spinach chiffonade and 1 tsp (6g) of salt, then continue to simmer for 4–6 minutes until the spinach is a vibrant dark green.
6. Stir in the 0.125 tsp (0.3g) of 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 for a beautiful, professional presentation.

Nutritional Information (Per Serving)

• Calories: 115 kcal
• Total Fat: 7g
• Total Carbohydrates: 11g
• Protein: 2g

Pro Tips for the Best Palak Chaval Shorba

• The Sputter Test: When frying the black mustard seeds, wait until they truly start to “pop” and turn gray. This releases their essential oils and nuttiness, which is the foundational flavor of this Malabar-style broth.
• Perfect Chiffonade: To get those beautiful, thin “ribbons” mentioned in the recipe, stack your spinach leaves, roll them tightly like a cigar, and use a very sharp chef’s knife to slice them thin. This ensures the spinach cooks evenly and looks professional.
• Stock Quality is Key: Since this is a “clear soup,” the quality of your vegetable stock will define the dish. If possible, use a homemade brown vegetable stock to provide a deep, savory base that complements the light rice and fresh greens.
• Don’t Overcook the Spinach: Add the spinach at the very end. You want it to be tender and dark green, not olive-drab or mushy. Six minutes is usually the maximum time needed to maintain both texture and color.

Frequently Asked Questions (FAQ)

Can I make this soup ahead of time? While you can prepare the broth in advance, it is best to add the spinach and lemon right before serving. If the rice sits in the broth for too long, it will continue to absorb liquid and may become too soft, losing the “clear soup” consistency.

What is the best type of rice to use for Palak Chaval Shorba? Basmati rice is highly recommended because of its floral aroma and ability to stay separate and “snowy” in the broth. However, any long-grain white rice will work well. Avoid short-grain or glutinous rice, as they will make the soup cloudy.

How can I make this recipe more or less spicy? The heat comes primarily from the green jalapeño. To reduce the heat, ensure you remove all seeds and ribs from the chili before slicing. For more “fire,” use a Thai bird’s eye chili or leave the seeds in the jalapeño.

Is this dish suitable for a Keto or Paleo diet? As written, the rice makes this a higher-carb dish. However, for a grain-free version, you can substitute the rice with cauliflower rice, which should be added along with the spinach for just a few minutes of simmering.

Conclusion

We hope you enjoy preparing and savoring this vibrant Clear Soup with Spinach and Rice. Whether you are looking for authentic Shorba recipes or a light South Indian clear soup to brighten up your meal plan, this Palak Chaval Shorba recipe is a perfect choice. It’s a wonderful example of how simple ingredients like basmati rice and vegetable broth can be transformed into something spectacular with the right techniques. Give this Malabar style spinach soup a try tonight for a healthy, comforting experience that feels as good as it tastes.