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
This soup is great for heated bodies and sore throats. It is mildly cooling, but extremely soothing with it’s sweet taste and smoothness.
Since it’s meat free, it’s completely oil free and by adding more carrots, you can sweeten it to the point where you can consider drinking it cold (definitely tasted amazing cold because it really helped cool my poor, fiery throat).
You can consider adding other ingredients as well, such as corn, onions, pumpkin or even meats (pork, chicken or fish are all good meats to “salty” up the soup).
Introduction: With Spring just around the corner, this simple and hearty soup is a perfect way to welcome in the warming weather. This soup, along with a simple bowl of brown rice, served as dinner for my whole family, including our two-year old daughter. Water chestnuts add a delicious sweetness, a crunchy texture and creates a “cool” soup perfect for the season. Add in some hearty beans and vegetables to round out the meal.