This soup is unique because it offers a nice tangy, almost sour flavor from the tamarind. In Southeast Asia, it is common to have soups with a sour tamarind base, such as “Cahn Chua” from Vietnam, “Sinigang” from the Philippines, and “Sayur Asem” from Indonesia. Our version of the tamarind soup is slightly thicker and Vegetarianiced. Instead, it is filled with other vegetables like Spinach and Rocket Arugula, a refreshingly zesty option for a soup or starter.
Tamarind use in ayurvedic remedies goes a long way back. Taken regularly as juices and soups as “Rasam” in southern India helps neutralize heavy metal and pulverize stones in the kidneys and gall bladder. Its
There are also plenty of benefits from adding Tamarind to one’s diet. It contains Polyphenols that have strong antioxidant and anti-inflammatory properties that help prevent cancer, diabetes, and heart ailments. It is also effective in regulating sugar levels in the body, therefore beneficial for diabetics and for losing weight. It is also high in other nutrients such as Magnesium, Potassium, Iron, Thiamin, Riboflavin, and Niacin.
So if you want a new flavor profile in your soup menu, try out this Tamarind Spinach Rocket Soup. Follow this simple and easy recipe below.
Tamarind Spinach Rocket Soup
- 1 pack spinach
- 1/2 cup rocket arugula
- 6 cups vegetable stock
- 1 tsp turmeric
- 1 tbsp salt
- 1 tsp pepper
- 4 cups tamarind juice (ingredients below):
- 1/2 cup tamarind paste
- 1 tsp cumin powder
- 1 tbsp chunky chat spice mix
First, prepare the tamarind juice. Soak tamarind paste in 4 cups of water for 20 minutes. Squeeze out the pulp.
Place the tamarind juice in a pot and bring to a boil. Turn off the heat and set aside.
Then, In a saucepan over medium heat, add the sesame oil and spices. Let it sweat out for a minute.
Add half the spinach and sauté for few minutes. Add the tamarind juice and the vegetable stock and stir.
Bring the soup to a boil and turn off the heat.
Pour half of the liquid into a blender. Puree this until smooth.
Pour the blended half of back into the pot. Place the other half of the spinach and the arugula leaves on top of the soup and cover until it is ready to serve.