On some days, I just don’t feel like cooking much. Or rather, I don’t feel like slaving away over the stove or am just not very hungry. On those days, I like to make a quick and easy soup and for my iron intake, I like Spinach soup.
This is a typical Chinese style clear spinach soup found in many Chinese homes. Its quick and easy to make and nutritious too.
What you need:
- Fresh spinach leaves – you can use the young spinach or if using older spinach, I use the leaves only
- A small carrot sliced
- A handful of dried anchovies rinsed
- A handful of wolfberries / goji berries/ kei chi
- Pinch of salt to taste
How to:
- Bring a pot of water to the boil then add in the dried anchovies and sliced carrots and boil for about 15 minutes or simmer for 25 minutes if you have time. Remove the anchovies from the stock. The carrots add sweetness and colour.
- Taste the soup and add salt if required.
- Keep the soup stock boiling and add the spinach leaves and wolfberries.
- When leaves are tender, remove from fire and serve immediately.
- You can also fry up some shallots and garlic in some oil to use as flavouring and garnish on top of the soup.
That’s it! Quick and easy right? For variety, you can add in sliced or shredded egg omelette or reduce the soup stock and serve it like how they do in restaurants with sliced century egg and salt egg. The choices are endless.
Hochiak! has a similar recipe too with meat. Try it!
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{ 3 comments… read them below or add one }
Gosh this soup is made me in heaven! work, work n work , seldom get home cooked soup!
Hey…we just had this for dinner! Haha…I love this soup… :p
I love spinach soup, the ones with bits of century egg. Never had it with carrots though.