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Luffa and Malabar Spinach Soup
Rate this recipeMalabar spinach and luffa soup is light and refreshing and rich in fibre, which is great for digestion and overall health. It also helps cool the body and boost your immunity.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
8
Time
15 minutes
Servings
4
Level
Easy
Ingredients
Luffa (sponge gourd)
2 pieces
MSG
0.75 teaspoon
Pepper
0.75 teaspoon
Malabar spinach
400 g
Salt
0.75 teaspoon
Spring onions
3 stalks
Vegetarian seasoning powder
1 tablespoon
White sugar
0.75 teaspoon
Implementation Steps
01
Pick the Malabar spinach leaves off the stems, soak them in lightly salted water to remove any residues, then wash them well.
02
Peel the luffa, wash it and rinse it in lightly salted water. Wash the spring onions and coriander the same way.
03
Lift the Malabar spinach out of the water, drain, and cut each leaf into 2 or 3 pieces. Halve the luffa lengthwise and cut it into medium slices.
04
Lightly crush the white part of the spring onions and cut the green part into short lengths.
05
Set a pot on the stove and fry the white part of the spring onions until fragrant.
06
Then add the luffa and Malabar spinach, stir quickly, and add the seasoning, letting it soak in for about 1 minute.
07
Next, pour in boiling water (just enough to barely cover the vegetables). As soon as the soup comes back to a boil, turn off the heat. Add the coriander, spring onions, 1/3 teaspoon salt, 1/3 teaspoon sugar, 1/3 teaspoon MSG and 1 tablespoon vegetarian seasoning powder, and stir until dissolved.
08
Ladle into a bowl and serve hot. Simple, sweet and refreshing, with all the flavour of home-grown vegetables.
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