Palak Aur Kali Mirch Ka Soup

Palak Aur Kali Mirch Ka Soup Recipe from Pakistan

Region / culture: Pakistan | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Palak Aur Kali Mirch Ka Soup is a delicious and nutritious soup that combines the flavors of spinach and black pepper with a creamy yogurt base. This soup is perfect for a light and healthy meal or as a starter for a dinner party.

History

This recipe has its origins in Indian cuisine, where spinach and black pepper are commonly used in cooking. The combination of these two ingredients creates a flavorful and aromatic soup that is both comforting and satisfying.

Ingredients

2 tbsp oil
1 tbsp spring onion paste
1 tbsp flour
350 ml vegetable/chicken stock
0.5 kg blanched spinach leaves
grated nutmeg
salt and pepper
1 bay leaf
250 ml whipped curd
pepper Soup
2 tbsp oil
1 chopped onion
2 star anise
0.5 kg deseeded tomatoes
1 tsp tomato puree
250 g red bell peppers - seeded and chopped
2-3 tbsp cream

How to prepare

To make the spinach soup, start by heating oil in a pan and sautéing the spring onion for 1 minute.
Stir in the flour and cook for an additional minute.
Pour in the stock and bring it to a boil.
Add the spinach, nutmeg, seasoning, and bay leaf to the pan.
Simmer for 5–7 minutes.
Remove the bay leaf and blend the soup until smooth.
Re-season if needed.
Allow the soup to cool slightly and whisk in the yogurt.
Serve the spinach soup with the pepper mixture.

To prepare the pepper soup, heat oil in a pan and sauté the onion for 5 minutes.
Add the star anise, tomatoes, and tomato puree.
Season well and cook for five minutes.
Stir in the chopped bell peppers and continue cooking until the mixture thickens.
Season to taste and strain the soup.
Whisk in the cream.
Serve the pepper soup with the spinach soup.

Variations

Add a pinch of garam masala for a spicy kick.
Substitute the chicken stock with vegetable stock for a vegetarian version.
Garnish with toasted nuts or seeds for added crunch.

Cooking Tips & Tricks

Be sure to blanch the spinach leaves before adding them to the soup to retain their vibrant green color.

- Adjust the amount of black pepper to suit your taste preferences.

- For a smoother texture, blend the soup in a high-speed blender until creamy.

- Garnish with a dollop of yogurt and a sprinkle of freshly ground black pepper before serving.

Serving Suggestions

Serve the Palak Aur Kali Mirch Ka Soup with warm naan bread or steamed rice for a complete meal.

Cooking Techniques

Blanching, sautéing, simmering, blending, straining

Ingredient Substitutions

Use Greek yogurt instead of whipped curd.

- Substitute red bell peppers with green or yellow bell peppers.

Make Ahead Tips

The soup can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Presentation Ideas

Serve the soup in individual bowls garnished with a swirl of cream and a sprinkle of freshly ground black pepper.

Pairing Recommendations

Pair this soup with a light salad or grilled vegetables for a balanced meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 12g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

This soup is rich in vitamins A, C, and K, as well as iron and calcium.

Alergens

This recipe contains dairy (yogurt) and gluten (flour).

Summary

This soup is a good source of vitamins, minerals, and protein, making it a healthy and satisfying meal option.

Summary

Palak Aur Kali Mirch Ka Soup is a flavorful and nutritious dish that is easy to prepare and perfect for any occasion. Enjoy the combination of spinach and black pepper in a creamy yogurt base for a satisfying and delicious meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Palak Aur Kali Mirch Ka Soup. It was a sunny afternoon in the bustling market of Delhi, where I had gone to buy vegetables for the week. As I was browsing through the vibrant array of greens, I came across a small stall run by an elderly woman. She was busy chopping spinach and grinding black peppercorns, all while humming a sweet melody.

Intrigued by her skillful hands and the delicious aroma wafting from her pot, I struck up a conversation with her. She told me that she was making Palak Aur Kali Mirch Ka Soup, a traditional North Indian recipe that was not only healthy but also incredibly flavorful. I watched in awe as she effortlessly whipped up the soup, adding a dash of this and a pinch of that with such confidence and ease.

I couldn't resist asking her for the recipe, and to my surprise, she was more than happy to share it with me. She handed me a crumpled piece of paper with the ingredients and instructions written in her neat handwriting. I thanked her profusely and made my way home, eager to try my hand at making the soup.

As I stood in my kitchen, surrounded by pots and pans, I felt a sense of excitement and anticipation. I carefully followed the instructions, chopping the spinach finely and grinding the peppercorns to a coarse powder. The fragrance of the spices filled the air, creating a warm and inviting atmosphere.

I added the spinach to the pot, watching as it wilted and released its vibrant green hue. The black peppercorns added a subtle heat, balancing out the earthy flavors of the spinach perfectly. I let the soup simmer gently, allowing all the flavors to meld together and create a harmonious blend.

When it was finally ready, I ladled the soup into bowls and garnished it with a dollop of fresh cream and a sprinkle of freshly ground black pepper. As I took my first spoonful, I was transported to a world of rich flavors and comforting warmth. The soup was a symphony of tastes and textures, a perfect balance of spicy, tangy, and creamy.

From that day on, Palak Aur Kali Mirch Ka Soup became a staple in my kitchen. I would make it for my family on cold winter nights, or when someone was feeling under the weather. The soup never failed to bring a smile to their faces and warmth to their hearts.

Over the years, I have made some tweaks and additions to the recipe, adding a squeeze of lemon here or a sprinkle of garam masala there. Each time I make the soup, I am reminded of that kind elderly woman in the market who shared her recipe with me so generously.

As I sit here, penning down this story, I can't help but feel grateful for all the recipes and culinary knowledge that I have gathered over the years. Each recipe is a treasure trove of memories and experiences, a reflection of the people and places that have shaped my love for cooking.

And so, the story of how I learned to make Palak Aur Kali Mirch Ka Soup is not just a tale of a delicious dish, but a testament to the power of sharing and the joy of culinary exploration. In every spoonful of the soup, I taste the flavors of tradition and the warmth of friendship, a reminder of the simple pleasures that food can bring.