Creamy Spinach Soup with Paneer Croutons Recipe | Vegetarian Times Skip to main content

Creamy Spinach Soup with Paneer Croutons

Paneer, a mild Indian cheese, tops this tasty soup. If you can’t find paneer, substitute cubed fresh mozzarella or tofu.



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2 Tbs. butter, divided
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1 small onion, chopped (1 cup)
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1 Tbs. thinly sliced fresh ginger
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2 cloves garlic, peeled and thinly sliced
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2 tsp. curry powder
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½ tsp. black mustard seeds
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½ tsp. ground turmeric
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1 cup frozen shredded hash browns, thawed
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3 ⅔ cups low-sodium vegetable broth
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1 1-lb. pkg. frozen spinach
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4 oz. paneer cheese, cubed (1 cup)


1. Heat 1 Tbs. butter in pot over medium heat. Add onion, and cook 3 minutes. Stir in ginger, garlic, curry powder, mustard seeds, and turmeric. Cook 1 minute. Add hash browns and broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 7 minutes. Stir in spinach, and cook 2 minutes more, or until wilted. Purée with immersion blender until smooth.

2. Heat remaining 1 Tbs. butter in nonstick skillet over medium heat. Add paneer cubes, and cook 5 to 7 minutes, or until golden brown, turning occasionally. Spoon paneer over soup, and serve hot.

Nutrition Information: 

11 g
Total Fat: 
13 g
Saturated Fat: 
9 g
22 g
44 mg
453 mg
4 g
6 g
Serves 4

Comments on this Recipe

Sounds good must try.

This looks really good. Instead of using frozen hash browns, grate a potato, squeeze the water out of it by wringing it in a clean dish towel, and cook it in your waffle iron!

This was delicious!!! And easy!