This is a variation on a restaurant-styled spinach soup I had at a Chinese restaurant. In their version, the spinach was less dense and more coarse and it was called a “gung” in Cantonese – meaning a thick stew type of soup. I wanted something lighter, healthier for the kids and lighter on the corn starch, so kind of made this up. It turned out to be delicious and the water chestnuts added a refreshing and crunchy texture that I loved! For the vegetarian version, use vegetable broth instead.
Soup Name: Spinach and Water Chestnuts in Chicken Broth
Traditional Chinese Name: 菠菜馬蹄雞湯 (bō cài tāng mǎ tí jī tāng)
Spinach and Water Chestnuts in Chicken Broth
Recipe Type: Chinese Soup
Cuisine: Chinese Soup
3 cloves of fresh garlic, finely diced
1/2 fresh white [url href=”http://www.thechinesesouplady.com/onions-fresh/”]onion[/url], finely chopped
6 bunches of [url href=”http://www.thechinesesouplady.com/spinach/”]fresh spinach[/url], chopped
In your soup pot, add a teaspoon of cooking oil and fry garlic and onions until the onions are caramelized
Throw in the chopped spinach and cook for another 5 minutes while continuously stirring
Add in chicken broth and water
Boil on medium for another 10 minutes (or until boiling)
Remove from heat and using a hand blender, blend the soup until it runs smooth
In a pot of hot water, boil the peeled water chestnuts for 5 minutes
When ready, remove and finely chop the water chesnuts
Sprinkle the water chestnuts on top of the soup and serve!
[b]Any Benefits[/b][br]This soup is extremely high in iron, calcium and antioxidants (that help kill free radicals and slow down the sign of aging).[br]It’s suitable for the whole family.[br]It’s an easy and quick soup that you can whip up in less than half an hour.[br][br][b]Any Precautions[/b][br]Be sure to thoroughly wash the Spinach.[br]Not recommended for those with gout to take in large portions as Spinach contributes to gout.
Cooked garlic, onions and spinach in preparation for blending