Ingredients with Measurements:
- 2 cups of fresh corn kernels
- 1 cup of chopped spinach
- 1 cup of diced potatoes
- 1 cup of diced carrots
- 1 cup of diced onions
- 3 cloves of minced garlic
- 1 tablespoon of vegetable oil
- 4 cups of vegetable broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cumin
- 1/4 teaspoon of turmeric
- 1/4 teaspoon of chili powder
- 1/4 teaspoon of coriander
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped scallions
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onions and garlic and sauté for 2-3 minutes until softened.
3. Add the potatoes, carrots, and corn kernels and sauté for another 5 minutes.
4. Add the vegetable broth, salt, black pepper, paprika, cumin, turmeric, chili powder, coriander, cinnamon, and nutmeg.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the vegetables are tender.
6. Use a blender or immersion blender to puree the soup until smooth.
7. Add the chopped spinach, cilantro, and scallions and let the soup simmer for another 5 minutes until the spinach is wilted.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 180
Total fat: 4g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrates: 35g
Dietary fiber: 6g
Sugar: 8g
Protein: 5g
Substitutions for ingredients:
- Fresh corn kernels can be substituted with frozen corn kernels.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Spinach can be substituted with kale or Swiss chard.
- Cilantro can be substituted with parsley or basil.
- Scallions can be substituted with green onions or chives.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use coconut milk instead of vegetable broth for a creamier soup.
- Add diced tomatoes for a chunkier texture.
- Use different spices for a different flavor profile.
Tips and Tricks:
- Use fresh corn kernels for the best flavor.
- Don't overcook the vegetables, as they will become mushy.
- Adjust the amount of spices to your taste.
- Garnish with additional cilantro and scallions for a pop of color.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in bowls with a drizzle of olive oil and a sprinkle of paprika.
Garnishes:
Garnish with additional cilantro and scallions.
Pairings:
Serve with crusty bread or crackers.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, simmer for longer to reduce the liquid.
Food Safety Advice:
- Make sure to cook the soup to a safe temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Jagung Bose Soup is a traditional Indonesian soup made with corn and spices.
Flavor Profiles:
This soup is savory and slightly sweet, with a hint of spice.
Serving Suggestions:
Serve as a main dish for lunch or dinner.
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Region: Indonesian