This Palak Chana Coconut Soup is a protein and iron-rich detox soup that's perfect for a soothing, creamy, post-festive meal. It's a healthy and flavorful option, combining the goodness of spinach, chana, and coconut milk. A perfect choice for those looking to enjoy a nutritious and delicious green bowl.
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Heat oil in a pan and sauté garlic and onion until light golden.
Add chopped spinach and sauté until wilted.
Add boiled chana and water or vegetable stock. Cook for 5–6 minutes.
Cool slightly and blend half the soup for a creamy texture, then mix it back into the pot.
Stir in coconut milk, salt, and pepper. Simmer gently for 2–3 minutes without boiling.
Finish with lemon juice and garnish with a swirl of coconut milk or crushed pepper.
Serve warm for a soothing and creamy detox bowl.
Do not boil the soup after adding coconut milk to preserve its creamy texture.
You can adjust the consistency of the soup by adding more or less water or vegetable stock.
For added flavor, you can garnish with fresh herbs like cilantro or mint.
Can I use canned coconut milk?
Yes, canned coconut milk works perfectly for this recipe. Just ensure to stir it well before using.
Can I use other greens instead of spinach?
Yes, you can substitute spinach with kale or other leafy greens, but the flavor may vary slightly.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before serving.
Is this soup suitable for freezing?
Yes, you can freeze this soup. However, it's best to add the coconut milk after reheating to maintain its creamy texture.
Can I add other vegetables to this soup?
Yes, you can add other vegetables like carrots or zucchini for added nutrition and flavor.
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
