Vibrant Malabar Spinach Soup with Sweet Potato & Aromatic Spices
20 minutes
863 reads
About Vibrant Malabar Spinach Soup with Sweet Potato & Aromatic Spices
Imagine a vibrant green soup, bursting with the earthy flavor of Malabar spinach and the subtle sweetness of sweet potato. This Malabar Spinach Soup isn't just delicious; it's a nutritional powerhouse, perfect for a healthy and satisfying meal.Aromatic spices like ginger, garlic, and a touch of green chili create a warm, inviting aroma, further enhanced by a hint of jaggery. This unique blend of flavors offers a delightful balance of earthy and sweet notes that will tantalize your taste buds.Enjoy this versatile soup as a light lunch or a comforting dinner. Pair it with crispy papad, crunchy croutons, crispy noodles, or a refreshing salad for a complete and satisfying meal.
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
Base Ingredients
- 25 leaves Malabar Spinach
- 1 small Potato sweet
- 6 Curry Leaves
- Salt to taste
- 2 tbsp Pepper black
Aromatics and Flavorings
- 1 tbsp Garlic finely chopped
- 1 tbsp Ginger finely chopped
- 2 tbsp Onion chopped
- 1 tbsp Chili Sauce green
- 2 tbsp Lemon Juice
- 1/2 tbsp Jaggery optional
- 2 tbsp Coriander chopped
Vegetables
- 2 tbsp Bell Peppers capsicum, chopped
- 2 tbsp Carrot chopped
- 2 tbsp Beans chopped, green
- 3 tbsp Cabbage chopped
Finishing Touches
- 1 tbsp Butter
- 3 tbsp Heavy Cream
Instructions
- In a pressure cooker, combine the Malabar spinach, sweet potato, and 3 cups of water. Secure the lid and cook until the sweet potato is tender.
- Allow the mixture to cool slightly, then transfer it to a blender. Blend until completely smooth.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped garlic and ginger to the melted butter. Sauté for about 1 minute, or until fragrant, stirring frequently to prevent burning.
- Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. This builds a flavor base for the soup.
- Add the chopped bell pepper, green beans, carrot, and cabbage to the pot. Sauté for another 3-5 minutes, until the vegetables begin to soften slightly.
- Pour in 2 cups of water, add the green chili sauce and salt. Bring the mixture to a boil.
- Add the blended Malabar spinach and sweet potato mixture to the pot. Stir well to combine.
- Stir in the black pepper, chopped cilantro, curry leaves, and jaggery (if using). Simmer for 5-7 minutes to allow the flavors to meld.
- Remove the soup from the heat and stir in 2 tablespoons of heavy cream. This adds richness and creaminess.
- Ladle the soup into serving bowls. Garnish with a dollop of fresh cream and serve hot. Enjoy with papad, croutons, crispy noodles, or a side salad, if desired.
Recipe Notes
Good To Know
- Instead of malabar spinach and sweet potato, you can substitute spinach (palak leaves) and potato.
- Potato is not diabetic friendly.
Expert Tips
- For a richer flavor, try adding a squeeze of fresh lemon juice just before serving.
- If you're short on time, pre-chopped sweet potato and spinach can be used.
- Adjust the spices to your liking. A pinch of red pepper flakes adds a nice kick.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 147kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 119mgPotassium: 382mgFiber: 3gSugar: 6gVitamin A: 11441IUVitamin C: 47mgCalcium: 54mgIron: 1mg
Usha Bhat
Articles: 6
3 Comments
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Such an enticing dish! Thanks for the recipe.
What a great recipe! Thanks for sharing.
This looks incredible! Thank you.