I always have leftovers after Chef Salad Night. So, we’ve now started omelet night on Thursdays. And to help even more, I decided to use some of the ingredients for an asian spinach soup. This was partly because carrots generally don’t work well in omelets but also because I love any excuse to use sesame oil.
Start with some green onions.
Add in some chopped carrots.
Take about 4 cups of water and add 1 chicken bouillon cube. Add your veggies and let it simmer until the carrots start to get tender (it will smell to tasty!).
Add some yummy fresh spinach… as much or as little as you like. I added as much as I could fit into the pan without taking up all of the broth, about 3 cups.
Cook for a few more minutes so the spinach leaves wilt a bit.
Add a little bit of salt and pepper and about 2 teaspoons of sesame oil.
It’s not the prettiest soup, but it’s so simple and delicious!
This makes 4 1-cup servings, although it’s safe to say I will usually eat 2 cups at once…
Asian Spinach Soup
- 4 cups water
- 1 chicken bouillon cube
- 1 cup diced carrots
- 1 cup diced green onion
- salt and pepper
- 3 cups fresh spinach leaves
- 2 tsp sesame oil
Nutrition Info (per 1-cup serving)
- 52 calories
- 2.25 g fat
- 2 g fiber
- 1.75 g protein