Vietnamese Spinach Soup

Ingredients

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon lemongrass, finely chopped 1 teaspoon lemongrass, finely chopped
• 4 cups (120g) spinach leaves, washed and chopped 4 cups (120g) spinach leaves, washed and chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro and basil leaves for garnish Fresh cilantro and basil leaves for garnish

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 4g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, and chopped lemongrass. Sauté until fragrant and the onion turns translucent.
3. 3.
   Add the vegetable broth to the pot and bring it to a boil.
4. 4.
   Reduce the heat to low and add the chopped spinach leaves. Simmer for 5 minutes until the spinach wilts.
5. 5.
   Stir in the soy sauce and lime juice. Season with salt and pepper to taste.
6. 6.
   Remove the pot from heat and let it cool slightly.
7. 7.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. 8.
   Return the soup to the pot and reheat if necessary.
9. 9.
   Serve the Vietnamese Spinach Soup hot, garnished with fresh cilantro and basil leaves.

Treat your ingredients with care...

• Spinach — Make sure to wash the spinach thoroughly to remove any dirt or grit.
• Lemongrass — Use only the tender inner part of the lemongrass stalk for the best flavor.

Tips & Tricks

• For a heartier version, add tofu or cooked shrimp to the soup.
• Adjust the lime juice and soy sauce according to your taste preferences.
• Garnish the soup with a drizzle of sesame oil for an extra layer of flavor.
• Serve the soup with a side of steamed rice for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Vietnamese Spinach Soup as a light appetizer or pair it with steamed rice for a satisfying main course. It is best enjoyed hot.

Presentation advice

Present the soup in individual bowls, garnished with a sprig of fresh cilantro and basil leaves. The vibrant green color of the soup will be visually appealing.