Spinach-Ginger Soup

Yes, we've had some good weather here in LA recently. I was finally able to wear my favorite sweater and hoodie for the first time. Oh how I missed snuggling up in there, keeping me nice and cozy. The only down side it that I wasn't feeling my usual self to actually enjoy it. Grr... So to perk up my spirits, I decided to make some soup.

Spinach and ginger to be exact. And my mood lifted a little brighter afer having this. I still wasn't feeling to well, but I was on the road to recovery. I pureed haf the soup to have it smooth and chunky. Serve with some toast or crackers. Snuggle up in a blanky ot not and enjoy the lovely gingery flavor. Look at that luscious green soup with a generous sprinkle of shredded mozzarella and slices of avocado. How could this not perk up your spirits?

Serves 2-3

Spinach-Ginger Soup

1lb spinach - fresh or frozen
1 12oz can vegetable stock
2 tbsp ginger - minced
2 green onion - finely chopped
1 large garlic clove - finely chopped
1/2 tsp nutmeg
salt
pepper
2 tbsp olive oil
1/8 c evaporated milk

On medium to low heat, saute the garlic in the olive oil for 30 seconds then add the ginger and green onions. roughly 1-2 minutes.

Add the chicken stock and and stir to combine.

Add the spinach, bring the soup to a simmer until the spinach has wilted. Stori well to combine.

Then puree half the soup using a blender, food process, or hand blender. Or just leave it as a chunky soup. Serve warm.

Ginger-Tomato Soup

Soups are probably one of the easiest things to make. Simple. Hearty. Hot. Delicious. Yummy! What else is there to say? Soup just puts a smile on my face. It was a Friday, so I didn't want to put too much effort into making something and I wanted to relax.

I had some bok choy. I also had some leftover spinach. It just so happens that there was a little nub of ginger left, hiding in the corner of the veggie compartment. In which I totally almost forgot I had it. Plus the sauce of the fire-roasted tomatoes, I had opened when I made those Sausage Pizza Sticks and Ratatouille. I don't like to put anything to waste. So I threw that into the soup. Let it simmer until the bok choy and spinach shrink down, the enjoyed.

The result is what you see. Very gingery with a hint of tomato. I used chicken stock, but you may use veggie stock to make this a vegetarian soup. Be careful as the soup is hot meaning temp-wise. In my excitement, I couldn't wait and burnt my tongue. Ouch!

Serves 2-3.



Ginger-Tomato Soup

4 oz tomato paste or sauce
1 12 oz can chicken or vegetable stock
1 large garlic clove (minced)
2-3 Tbsp ginger (sliced)
3 bok choy (ends removed)
3 c baby spinach
2 Tbsp olive oil
salt
pepper


On medium to low heat, heat the olive oil in a pot and saute the garlic and ginger for about a minute.

Add in the tomato sauce, mix to combine for 2 min. Add in the stock, then the bok choy and spinach. Bring the mixture to a simmer and until the vegetables had wilted.

Season with some salt and pepper. Add more, if needed.

Ginger Soup with Chayote

Today's the final day to enter the BSI challenge with this week's ingredient of choice Bell Pepper. (here) You've got until tonight. I'll be announcing the winner tomorrow as well as who will be the next host
------------------------------------------------


It's been a while since I've done some type of soup. The last one was my creamy tomato, a couple months back. The weather was rather on the dreary side here in SoCal, I figured it would be a perfect time to make myself some soup. I only had a few ingredients on hand. Half an onion, chicken stock, ginger, and chayote.

Cha-what?

Chayote (pronounced chah-yoh-teh). It is a part of the squash family. In tagalog, it's sayote. You can read the history of this vegetable here via wikipedia. It comes in two kinds. Smooth and prickly. A native plant of Mexico. But can also be found in various parts of the world. It has a mild flavor and is a good substitute to green papaya. This vegetable is probably near the top of my favorite vegetables list. I grew up eating it usually sauteéd with some onion or in tinolang manok (chicken ginger stew with vegetables). I realized when I had already started peeling the chayote, I had forgoten to take a picture of it for those who may not know what it looks like. Thank goodness for the interweb.

Picture from Gourmet Sleuth

It can be eaten raw or cooked. You have to be careful when you peel them because they have a slight sticky residue on them that can be annoying to remove from your hands. It's best to wear a glove or hold it in a towel or produce bag. After that, you can handle it however way you want. Be sure to remove the little pit inside also.

I used chicken stock because it reminded me of the stew dish I mention above. But you can use vegetable stock to make this a vegetarian soup. Really easy to make. No complicated ingredients or tricks to do. Takes minutes to cook. Plus ginger is good for the throat and voice. At least, that's what I've been told all these years.




Ginger Soup with Chayote

1 Tbsp sliced fresh ginger
1 sliced chayote (peeled, pitted, sliced) or your vegetable of choice
1 12oz can chicken or vegetable stock
1/2 medium sweet onion (sliced)
1 glove garlic (minced)
salt
pepper
3-4 Tbsp Extra Vigrin Olive Oil

Heat the olive oil in pot on a medium flame. When the oil is hot enough sauté the garlic for 30 seconds.

Add in the onions and toss for roughly 2-3 min. Season with a pinch of salt and pepper. Add in the ginger and chayote or your vegetable of choice. Toss again for 2-3 min. Add in the chicken or vegetable stock and bring to a simmer. Add more salt, if needed.

Serve with a couple of crackers or bread.

Of course, I don't need to tell you my bread of choice.