Indonesian Clear Spinach Soup
With sweet corn and carrot
Don't overcook the spinach to avoid the nutrients loss
500 grams Spinach
1 CarrotSliced thinly
3 ears Sweet cornHusked
2 cloves GarlicMinced
800 ml Water
1 tablespoon Sugar
1 tablespoon Salt
Some of you perhaps still remember how Popeye gains the extra strength after ate a can of spinach? The nutrient value in spinach is widely known, especially rich in iron. This recipe combine sweet corn and carrot which make this soup vegan friendly.
Fill water into the medium pot and bring to boil.
While boiling water, cut each of corn into 2 or 3 parts.
Once boiled, add in minced shallots and garlic into the pot, cook until its fragrant.
Add in thinly sliced carrots and chopped sweet corns, continue cook until soft.
Once the carrots and sweet corns soften, add in the salt before spinach.
Cooking in salted water will help to keep the chlorophyll in the spinach green.
Add in the spinach that already washed before, and add in the sugar. Stir until the sugar well dissolved, and let it cook for 2 to 5 minutes.
Give a taste and adjust the seasoning to your taste.
Remove from the heat and transfer the soup into bowls and serve it while its hot.
|500 grams Spinach|
|3 ears Sweet corn|
|2 cloves Garlic|
|800 ml Water|
|1 tablespoon Sugar|
|1 tablespoon Salt|