Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 2 cups water
- 2 cups chopped salondro leaves
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the vegetable broth, water, salondro leaves, carrots, celery, tomatoes, salt, black pepper, cumin, paprika, and cayenne pepper. Stir to combine.
3. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes, or until the vegetables are tender.
4. Remove the soup from the heat and let it cool slightly. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches.
5. Return the soup to the pot and reheat over low heat. Stir in the chopped parsley.
6. Serve hot, garnished with additional parsley if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 18g
Protein: 3g
Fiber: 5g
Sodium: 800mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use spinach or kale instead of salondro leaves.
- You can use any other vegetables you have on hand, such as zucchini or bell peppers.
Variations:
- Add cooked chicken or tofu for extra protein.
- Add cooked rice or quinoa for a heartier soup.
- Add a can of chickpeas or white beans for extra fiber.
Tips and tricks:
- Use a high-quality vegetable broth for the best flavor.
- If you don't have an immersion blender, be careful when blending hot soup in a regular blender. Let the soup cool slightly before blending and blend in small batches.
- If you prefer a chunky soup, skip the blending step.
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 low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a drizzle of olive oil and a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, croutons, grated Parmesan cheese
Pairings:
Crusty bread, salad
Suggested side dishes:
Grilled cheese sandwich, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Salondro is a leafy green vegetable that is commonly used in Filipino cuisine. It is also known as water spinach or kangkong.
Flavor profiles:
This soup is savory and slightly spicy, with a hint of smokiness from the paprika.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a starter for a larger meal.
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