Indo-Chinese Hot and Sour Spinach Soup Recipe
This delightful Indo-Chinese Hot and Sour Spinach Soup is a vibrant fusion of flavors, combining the freshness of spinach with the zing of spices, making it an excellent choice for a light meal or as a side dish. Perfectly suited for a cozy dinner, this soup is not only delicious but also packed with nutrients, providing a healthy option for vegetarians. With a balance of hot and sour elements, it will surely become a favorite in your household.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach (small bunch) | 1 |
| Green Chillies | 2 |
| Coriander (Dhania) Leaves | 2 tablespoons |
| Ginger (finely chopped) | 1 teaspoon |
| Garlic (finely chopped) | 1 teaspoon |
| Carrots (finely chopped) | 1/4 cup |
| Cabbage (Patta Gobi/ Muttaikose, finely chopped) | 1/4 cup |
| Green Bell Pepper (Capsicum, finely chopped) | 1/4 cup |
| Hot Water | 4 cups |
| Corn Flour | 2 tablespoons |
| Soy Sauce | 1 tablespoon |
| Vinegar | 1 teaspoon |
| Salt | to taste |
| Sunflower Oil | 2 tablespoons |
| Spring Onion Greens (chopped) | for garnish |
| Coriander (Dhania) Leaves (chopped) | for garnish |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approx. 85 |
| Protein | 3g |
| Carbohydrates | 12g |
| Dietary Fiber | 2g |
| Sugars | 1g |
| Total Fat | 4g |
| Saturated Fat | 0.5g |
Preparation Steps
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Prepare the Greens: Begin by washing and cleaning the spinach and coriander leaves thoroughly. Roughly chop them to make blending easier.
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Make the Paste: In a blender, combine the chopped spinach, coriander leaves, and green chillies, then blend them to a fine paste. Set the paste aside.
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Cornstarch Slurry: In a small bowl, mix 3 tablespoons of cornstarch with 1/4 cup of water until well combined. Set aside.
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Heat the Oil: In a heavy-bottomed pan, heat the sunflower oil over medium heat. Once the oil is hot, add the finely chopped garlic and ginger. Sauté for a few seconds until fragrant.
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Add Spinach Mixture: Stir in the prepared spinach-coriander paste and fry on medium-high heat for about 1 minute, allowing the flavors to meld.
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Incorporate Vegetables: Add the finely chopped carrots, cabbage, and green bell pepper to the pan. Mix well and fry for an additional minute.
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Combine with Water: Pour in 4 cups of hot water and season with salt to taste. Stir well to combine.
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Bring to a Boil: Increase the heat and bring the soup to a boil. Once boiling, add the soy sauce (be cautious not to add too much to maintain the beautiful green color) and vinegar. Taste and adjust the seasonings as needed.
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Thicken the Soup: Allow the soup to simmer for about 2 minutes. Gradually stir in the cornstarch slurry, continuously mixing until the soup thickens. If needed, you can add more cornstarch mixture to reach your desired consistency.
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Final Simmer: Let the soup simmer for an additional minute, ensuring it is heated through and well combined.
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Serve: Ladle the hot soup into bowls and garnish with chopped spring onion greens and additional coriander leaves for an extra pop of flavor.
Serving Suggestions
This Indo-Chinese Hot and Sour Spinach Soup pairs beautifully with Indo-Chinese Chicken Hakka Noodles, making it an ideal choice for a satisfying weeknight dinner.
Embrace the warmth of this soul-soothing soup, ideal for any season and sure to tantalize your taste buds with its perfect blend of hot and sour flavors. Enjoy!
