Name: Hot and Sour Spinach Soup recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 small bunch spinach, cleaned and roughly chopped; 2 to 3 green chilies/jalapenos (adjust); 2 tbsp coriander leaves/cilantro; 1 tsp finely chopped ginger; 1 tsp finely chopped garlic; 1/4 cup finely chopped carrots; 1/4 cup finely chopped cabbage; 1/4 cup finely chopped bell pepper/capsicum; 4 cups hot water; 2 - 3 tbsp cornflour; 1 - 2 tbsp soy sauce; 1 tsp vinegar; Salt to taste; 2 tbsp oil; Black pepper powder to taste; 3 -4 tbsp Chopped green onions and coriander leaves for garnishing

ABOUT Hot and Sour Spinach Soup RECIPE

Spicy, hot and sour vegetable soup with spinach and coriander leaves; perfect for the upcoming winters!

Ingredients Serving: 4

1 small bunch spinach, cleaned and roughly chopped
2 to 3 green chilies/jalapenos (adjust)
2 tbsp coriander leaves/cilantro
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/4 cup finely chopped carrots
1/4 cup finely chopped cabbage
1/4 cup finely chopped bell pepper/capsicum
4 cups hot water
2 - 3 tbsp cornflour
1 - 2 tbsp soy sauce
1 tsp vinegar
Salt to taste
2 tbsp oil
Black pepper powder to taste
3 -4 tbsp Chopped green onions and coriander leaves for garnishing

Instructions

Blend chopped spinach, coriander leaves and green chilies to a fine paste. Keep aside.
Stir 3 tbsp of cornstarch with 1/4 cup of water; Mix well and keep aside. Heat oil in a deep saucepan and 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 and mix
stir fry for 1 minute. Stir in 4 cups of hot water along with black pepper powder and salt.
Bring the soup to a boil. Add soy sauce and vinegar.Taste and adjust seasonings.
Boil for about 2 minutes. Add in cornstarch paste, stirring continuously until it thickens. Add more cornstarch mixture if required.
Simmer for 1 minute. Garnish with finely chopped green onions and cilantro. Serve hot

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