Spinach and Water Chestnuts in Chicken Broth
Spinach and Water Chestnuts in Chicken Broth
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)
This soup is slightly cooling in nature and sweet to taste.
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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.
What’s involved?
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4-6 bowls
For videos, visit us on YouTube.
Benefits
- This soup is extremely high in iron, calcium and antioxidants (that help kill free radicals and slow down the sign of aging).
- It’s suitable for the whole family.
- It’s an easy and quick soup that you can whip up in less than half an hour.
Ingredients
- 3 cloves of fresh garlic, finely diced
- 1/2 fresh white onion, finely chopped
- 6 bunches of fresh spinach, chopped
- 2 cups of chicken broth
- 2 cups of water
- 10 fresh water chestnuts, peeled
Cooking Instructions
- Finely chop both onions and garlic
- 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 chestnuts
- Sprinkle the water chestnuts on top of the soup and serve!
