Tamarind Spinach Rocket Soup

This soup is unique because it offers a nice tangy, almost sour flavor from tamarind. In Southeast Asia, sour tamarind-based soups are common, such as “Cahn Chua” from Vietnam, “Sinigang” from the Philippines, and “Sayur Asem” from Indonesia. Our version is slightly thicker and vegetarianized, featuring fresh spinach and rocket (arugula), making it a refreshingly zesty option for a soup or starter.

Tamarind has a long history in Ayurvedic remedies. It is traditionally consumed in juices and soups, such as “Rasam” in southern India, believed to help neutralize heavy metals and break down kidney and gall bladder stones.

Additionally, tamarind is rich in polyphenols with strong antioxidant and anti-inflammatory properties, which may help prevent cancer, diabetes, and heart ailments. It is also effective in regulating blood sugar levels, making it beneficial for diabetics and those aiming to lose weight. Moreover, it provides essential nutrients like magnesium, potassium, iron, thiamin, riboflavin, and niacin.

If you are looking to add a new flavor profile to your soup menu, try this Tamarind Spinach Rocket Soup. Follow the easy recipe below.

Print Recipe

Tamarind Spinach Rocket Soup

Serves: 7

Prep Time: 15 minutes – Cooking Time: 35 minutes – Total Time: 50 minutes

Ingredients

• 1 pack spinach
• 1/2 cup rocket arugula
• 6 cups vegetable stock
• 1 teaspoon turmeric
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 tablespoon sesame oil
• 4 cups tamarind juice (ingredients below):
• 1/2 cup tamarind paste
• 1 teaspoon cumin powder
• 1 tablespoon chunky chat spice mix

Instructions

1

First, prepare the tamarind juice by soaking 1/2 cup tamarind paste in 4 cups of water for 20 minutes. Squeeze out the pulp.

2

Next, bring the extracted tamarind juice to a boil in a pot, then turn off the heat and set it aside.

3

In a saucepan over medium heat, heat 1 tablespoon sesame oil. Add 1 teaspoon turmeric, 1 tablespoon salt, and 1 teaspoon pepper, and sauté for one minute until fragrant.

4

Add half of the spinach and sauté for 2-3 minutes.

5

Pour in the tamarind juice along with 6 cups of vegetable stock, and stir well. Bring the mixture to a boil, then reduce the heat.

6

Transfer half of the soup to a blender and blend until smooth.

7

Return the blended soup to the pot, then add the remaining spinach and 1/2 cup rocket arugula. Cover and let the soup rest for a few minutes before serving.

Nutrition

• 69.0 Calories
• 10.0g Carbohydrates
• 0.0mg Cholesterol
• 7.0g Fat
• 2.0g Fiber
• 3.0g Protein
• 250.0mg Sodium
• 0.0g Trans fat