2 ways to cook delicious, simple squash and malabar spinach soup at home

Malabar spinach and squash soup is a familiar dish with a mild sweet taste, easy to eat and very refreshing, suitable for every family meal. With simple ingredients such as squash, Malabar spinach and a few basic spices, you can easily cook a delicious, nutritious bowl of soup. Join Kamereo to discover 2 simple but standard ways to cook squash and Malabar spinach soup, helping to make the meal more balanced and attractive in the article below!

How to make squash and malabar spinach soup

To keep the natural sweetness of the squash and malabar spinach soup, you should choose fresh ingredients and cook over medium heat to avoid yellowing the vegetables or crushing the squash. This soup is perfect for hot days or when you want a light, bland meal that is still full of nutrients.

Ingredients to prepare

• Winter melon: 1-2 fruits
• Malabar spinach: 1 bunch
• Shallots: 1-2 bulbs
• Cooking oil: 1-2 tablespoons

Notes when choosing ingredients

• Malabar spinach: Choose young, dark green leaves with a slightly shiny surface. When cooked, young leaves will be soft, sweet, and have a moderate viscosity, helping the soup to be naturally smooth. Avoid choosing leaves that are too old or have yellow spots, because when cooked, they will be bitter and make the soup unclear.
• Loofah: Choose a long, firm, green-skinned squash without any scratches. Young squash will make the soup sweeter and less fibrous, and will be soft and naturally fragrant when eaten. Do not choose squash that is too old or has wilted spots, because the taste will no longer be fresh and delicious.
• Shallots: Use fresh shallots, firm bulbs, thin skin, not sprouted or rotten, so when fried they will give off a fragrant aroma, making the soup more appealing.
• Spice: Use just enough to keep the natural sweetness of squash and vegetables. Avoid adding too much salt or MSG as it will take away the refreshing flavor of the soup.

Raw material preparation

Peel the squash, wash it and cut it into circles or slices as desired. Pick off the old leaves of the Malabar spinach, wash it several times with water to remove sand and dirt, then drain. Chop the shallots and fry them until fragrant. Careful preparation will help the soup retain its natural color, sweet flavor and eliminate the unpleasant pungent smell of the vegetable.

Cook squash and malabar spinach soup

Place the pot on the stove, add 1-2 tablespoons of cooking oil and shallots and saute until fragrant. When the shallots are golden brown and fragrant, add the squash and stir gently for 1-2 minutes to let the squash absorb the oil and increase its natural sweetness.

Pour about 1-1.2 liters of water into the pot, boil over high heat until boiling. When the water starts to boil, reduce the heat to medium and season with salt, seasoning powder, and MSG to taste. Continue to cook for another 3-4 minutes until the squash is soft. Then, add the Malabar spinach, stir gently and cook for another 1-2 minutes until the vegetables are just cooked. Do not cook for too long to keep the green color of the vegetables.

Finished product

The finished luffa and malabar spinach soup has a lush green color, soft and sweet luffa, well-cooked vegetables and a refreshing broth. You can sprinkle some fried onions to enhance the aroma and create an attractive highlight. The soup is suitable to be served hot, making the meal light and nutritious, especially ideal for summer days or when you want a light dish but still full of flavor. In addition, luffa and malabar spinach soup is easy to digest, provides many vitamins and fiber, is very good for the digestive system and keeps the body cool and healthy.

How to make squash and malabar spinach soup with crab

Crab and Malabar spinach soup is a traditional dish of many Vietnamese families. The natural sweetness of field crab combined with squash and Malabar spinach creates a bowl of soup that is both refreshing and nutritious. Below is a simple, quick recipe that still ensures the right taste.

Ingredients to prepare

• Ground field crab: 300g
• Malabar spinach: 1 bunch
• Winter melon: 1-2 fruits
• Chopped shallots

Prepare and filter crab paste

After cleaning, the crab will be pounded or pureed. Next, mix with water and filter through a sieve several times to get the clear crab juice. Put the crab juice on the stove, simmer until the crab fat coagulates and floats on top. Gently scoop the crab fat into a separate bowl to avoid crushing it while cooking.

Prepare vegetables

Pick young leaves of Malabar spinach, wash and drain. Peel, wash and cut squash into bite-sized pieces. Peel and chop shallots to create aroma when cooking.

Cook crab soup with Malabar spinach and squash

The filtered crab stock is brought to a gentle boil, then add the squash and cook until soft. Continue adding the Malabar spinach and seasoning with salt, fish sauce, and seasoning powder to taste. Finally, add the crab paste that was scooped out earlier back into the pot, stir gently, and turn off the heat to retain the natural sweetness of the crab.

Finished product

A complete bowl of crab soup with Malabar spinach and squash has the fresh green color of the vegetables, the sweetness of the squash and the natural floating crab fat, creating a refreshing, easy-to-eat flavor and very suitable for family meals. This simple but nutritious soup is especially suitable for hot days or when you want a light and nutritious dish.

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Summary

Malabar spinach and squash soup is a simple, refreshing and very healthy soup. Whether it is the traditional version or the crab soup with jute and squash, each dish has a harmonious flavor, is easy to eat and is suitable for all family members. Choosing fresh ingredients is the most important factor to help the soup achieve sweetness, greenness and deliciousness. If you are an F&B business looking for a source of quality squash, stable wholesale price and fast delivery, Kamereo is always ready to accompany and bring fresh and clean ingredients every day.