Indonesian•healthy
Sup Bening Bayam Jagung - Spinach and Corn Soup
Learn how to cook this quick and healthy 15-minute Indonesian soup with fresh corn and spinach. Keep this gluten-free soup vegan-friendly with vegetable stock.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 cup vegetable stock/chicken stock
- 2 fresh corn, cut into 1 inch pieces (Note 1)
- 50 gram (1.75 oz) shallot, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 inch ginger, thinly sliced
- 2 Indonesian bay leaves (Indonesian: daun salam), optional
- 600 gram (20 oz) spinach, washed and drained
- 200 gram (7 oz) tomato, diced
- salt, to taste
Instructions
- 1
Boil vegetable stock/chicken stock, corn, shallot, garlic, ginger, and Indonesian bay leaves in a pot over medium heat. Cook for 10 minutes.
- 2
Add spinach and tomato. Continue cooking until spinach wilts.
- 3
Turn off the heat. Season with salt if necessary. Serve immediately.