Now, it’s time for the spinach and sweet corn soup.
In Indonesia, we can get three kind of corn: the sweet kind, the bland one that also called “feed corn”, and baby corn. I don’t know about other countries. I am guessing there are more corn types in South American countries as the center origin of maize. Hopefully, someday I can visit such countries and prove it myself. But for now, three types is enough for my home cooking.
There are also different kind of spinach here, the one that have smaller leaves and more tender, the one with bigger leaves (maybe they harvested later than the one that have smaller leaves, i have to check again), and also the one with purple leaves. This recipe can work for any kind of spinach. In fact, I use the same recipe for many kind of leafy vegetables. This is my go to recipe for simple vegetable cooking.
My husband love something soupy. When he eat vegetable, he likes to add the tasty water and only a spoon of the vegetable itself. On the contrary, I don’t care about the water, I eat the veggie. So, with same recipe (same herbs and adjusted seasoning), I reduce the water and make some stir fry style vegetables. I cook bok choy, chinese cabbage and caisim this way. You can absolutely try to cook your choice of vegetable and tell me how it turn out. Soupy or stir fry? You choose. Be bold. Experiment!
Spinach and sweetcorn soup
- 300 grams spinach (cut and throw away the lower stalk and roots)
- 1 cob of sweet corn (cut or off the cob)
- 6 cloves of shallots (slice and fried till light brown)
- 3 cloves of garlic
- 1 tomato (diced)
- 1 stalk of lemon grass
- 2 bay leaves
- some galangal (about as big as a thumb)
- salt to taste
- 1/2 tbsp pepper
- 1 tbsp sugar
- 500 ml water
- Bring the water to boil.
- Add bay lemongrass, bay leaves, and galangal, and corn. Cook until the corn is done.
- Add the spinach and tomato.
- Season it with salt, pepper, and sugar.
- Cook until the spinach is done.
- Turn off the stove, add the fried shallots.
- The Spinach and Sweet Corn Soup is ready to served.
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