Indonesian Indian Spinach Soup

Ingredients

The Indonesian Indian Spinach Soup takes inspiration from the Ghanaian Kontomire Soup but incorporates Indonesian and Indian flavors. While the original Kontomire Soup uses local Ghanaian ingredients and spices, this adapted version introduces Indonesian and Indian spices such as cumin, coriander, and turmeric. Additionally, the use of coconut milk adds a creamy texture and a touch of sweetness, which is not typically found in the original dish. We alse have the original recipe for Kontomire Soup, so you can check it out.

• 500g (1.1 lb) spinach leaves, washed and chopped 500g (1.1 lb) spinach leaves, washed and chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 18g, 15g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat a large pot over medium heat and add a splash of oil. Sauté the chopped onion until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Sprinkle the cumin powder, coriander powder, and turmeric powder into the pot. Stir well to coat the onions, garlic, and ginger with the spices.
4. 4.
   Add the chopped spinach leaves to the pot and cook until wilted, stirring occasionally.
5. 5.
   Pour in the coconut milk and vegetable broth. Bring the soup to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld together.
6. 6.
   Season with salt to taste.
7. 7.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. 8.
   Serve the Indonesian Indian Spinach Soup hot, garnished with fresh cilantro leaves and a squeeze of lime juice.

Treat your ingredients with care...

• Spinach — Make sure to wash the spinach leaves thoroughly to remove any dirt or grit. Chop them into manageable pieces before adding them to the soup.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined. This will result in a creamy and consistent texture in the soup.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a finely chopped chili pepper to the soup.
• If you prefer a thinner consistency, add more vegetable broth or water to adjust the thickness of the soup.
• Serve the soup with warm crusty bread or steamed rice for a more substantial meal.
• Experiment with different garnishes such as toasted coconut flakes or crushed peanuts for added texture and flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Indonesian Indian Spinach Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro leaves and a squeeze of lime juice for a burst of freshness. Accompany the soup with warm crusty bread or steamed rice for a satisfying meal.

Presentation advice

To enhance the presentation of the Indonesian Indian Spinach Soup, consider serving it in colorful ceramic bowls or soup tureens. Sprinkle some additional chopped cilantro leaves on top for an added pop of green. Place a lime wedge on the side of each bowl for guests to squeeze over their soup as desired.