Hot and Sour Spinach Soup

Hot and sour spinach soup; a fusion of Indian and Chinese flavors to cater to the spice lovers out there!! With finely chopped vegetables and spinach puree in a spicy broth, this is a delicious, warm and comforting soup to enjoy all day long, especially during winters!

Hot and sour soup is served and enjoyed worldwide in Chinese restaurants, but we Indians have taken the spice level to a different height! The balance of spices like chilies and black pepper along with vinegar and/or lemon to lend sourness,creates a perfect balance of flavors!W

The crunchy texture of finely chopped vegetables in every spoonful and the flavor of the omnipresent soy sauce, a must in all Chinese dishes, makes this soup perfect to enjoy in the cold winters!

I decided to add some spinach puree to amp up the health quotient, and boy, am I glad I did it! Our whole family loved it. Just make sure not to add to much soy sauce in order not to take away from the lovely green hue the spinach lends to the soup. If you do not like spinach, just avoid it and you will still enjoy a flavorful soup!

With just a few ingredients I am sure you already have in your kitchen, this vegan hot and sour spinach soup is super easy to make and ready in under 30 minutes! Make it thin or thick (my husband loves his soup thin, so I have not added too much cornstarch); any which way, you are bound to love every spoonful!

So, no more takeout this winter, just make a huge bowl of this and enjoy with family and friends with a side of schezwan noodles, vegetable spring rolls or mushroom fried rice!

Similar soups you can try this winter to keep yourself warm:

• Vegetable Manchow Soup
• Sweet Corn Vegetable Soup
• Creamy Mushroom Soup
• Easy Vegetarian Pho (Vietnamese Noodle Soup)

How to make Hot and Sour Spinach Soup with step-by-step method:

• Wash and clean the spinach leaves and coriander leaves; chop roughly (to make it easy to blend).
• Blend chopped spinach, coriander leaves and green chillies to a fine paste. Keep aside.

• Stir 3 tbsp of cornstarch with ¼ cup of water; mix well and keep aside.
• Heat oil in a deep saucepan and once hot, add finely chopped garlic and ginger.

• Saute for a few seconds and then stir in the spinach-coriander paste.
• Fry on medium high for 1 minute.

• Add the finely chopped vegetables; carrots, cabbage and capsicum.
• Mix well and fry again for another minute.

• Stir in 4 cups of hot water along with salt to taste.
• Bring the soup to a boil. Add soy sauce (don’t add too much as the soup will turn black instead of giving it a lovely green hue of the spinach and coriander leaves) and vinegar.
• Taste and adjust seasonings.
• Simmer for about 2 minutes. While the soup is boiling, stir in the cornstarch paste, stirring continuously until thickened. Add more cornstarch mixture if needed.

• Simmer for 1 minute more and serve hot and sour spinach soup garnished with chopped green onions and coriander leaves with a side of noodles, fried rice or just some crispy spring rolls!

• Enjoy!!

Print

Yum

Hot and Sour Spinach Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 2-3

Hot and sour spinach soup; an amalgamation of Indian and Chinese flavors to cater to the spicy taste of Indians bursts with flavor!!

Ingredients

• 1 small bunch spinach leaves
• 2 to 3 green chillies/jalapenos
• 2 tbsp coriander leaves
• 1 tsp finely chopped ginger
• 1 tsp finely chopped garlic
• ¼ cup finely chopped carrots
• ¼ cup finely chopped cabbage
• ¼ cup finely chopped bell pepper/capsicum
• 4 cups hot water
• 2 to 3 tbsp cornflour
• 1 to 2 tbsp soy sauce
• 1 tsp vinegar
• Salt to taste
• 2 tbsp oil
• Chopped green onions and coriander leaves for garnishing

Instructions

1. Wash and clean the spinach leaves and coriander leaves; chop roughly (to make it easy to blend).
2. Blend chopped spinach, coriander leaves and green chillies to a fine paste. Keep aside.
3. Stir 3 tbsp of cornstarch with ¼ cup of water; mix well and keep aside.
4. Heat oil in a deep saucepan and once hot, add finely chopped garlic and ginger.
5. Saute for a few seconds and then stir in the spinach-coriander paste.
6. Fry on medium high for 1 minute.
7. Add the finely chopped vegetables; carrots, cabbage and capsicum.
8. Mix well and fry again for another minute.
9. Stir in 4 cups of hot water along with salt to taste.
10. Bring the soup to a boil. Add soy sauce (don’t add too much as the soup will turn black instead of giving it a lovely green hue of the spinach and coriander leaves) and vinegar.
11. Taste and adjust seasonings.
12. Simmer for about 2 minutes. While the soup is boiling, stir in the cornstarch paste, stirring continuously until thickened. Add more cornstarch mixture if needed.
13. Simmer for 1 minute more and serve hot and sour spinach soup garnished with chopped green onions and coriander leaves.
14. ENJOY!!

Notes

If you do not like spinach, just omit it and continue with the recipe.

Add any vegetable you like, be it corn, green beans, mushrooms, bamboo shoots etc.

Stir in some tofu or paneer (Indian cottage cheese) for the protein element!

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I am sharing this with #Recipeoftheweek  | #FiestaFriday  along with  co hosts Judi @ cookingwithauntjuju.com and Mollie @ The Frugal Hausfrau

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