Soup > Asian Soups

Sesbania Soup Recipe

Ingredients with Measurements:
- 1 cup chopped Sesbania leaves
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup coconut milk
- 1 tablespoon lemon juice

Special equipment needed:
- Blender or immersion blender

Step-by-step instructions:
1. In a large pot, sauté onions and garlic in olive oil until translucent.
2. Add vegetable broth, potatoes, carrots, thyme, salt, and pepper. Bring to a boil and then reduce heat to a simmer.
3. Add chopped Sesbania leaves and simmer for 15-20 minutes or until vegetables are tender.
4. Remove from heat and let cool for a few minutes.
5. Using a blender or immersion blender, blend the soup until smooth.
6. Return the soup to the pot and add coconut milk and lemon juice. Stir well.
7. Reheat the soup on low heat until heated through.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings

Nutritional information:
Calories: 200
Fat: 12g
Carbohydrates: 20g
Protein: 4g
Fiber: 4g

Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Coconut milk can be substituted with heavy cream or almond milk.
- Sesbania leaves can be substituted with spinach or kale.

Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add diced tomatoes for a more tomato-based soup.
- Add red pepper flakes for a spicy kick.

Tips and tricks:
- Be careful when blending hot soup. Let it cool for a few minutes before blending.
- Adjust the seasoning to your liking.
- Serve with crusty bread or crackers.

Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat on low heat until heated through.

Presentation ideas:
Serve in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.

Garnishes:
Garnish with chopped fresh herbs, croutons, or a dollop of sour cream.

Pairings:
Pair with a side salad or a sandwich for a complete meal.

Suggested side dishes:
- Caesar salad
- Grilled cheese sandwich
- Garlic bread

Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.

Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it's safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Sesbania is a plant that's native to Asia and Africa. It's commonly used in traditional medicine and as a food source.

Flavor profiles:
This soup has a creamy and slightly sweet flavor with a hint of thyme.

Serving suggestions:
Serve as a starter or main course.

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Taste: Savory, Tangy, Spicy, Herbal, Aromatic