Malabar Spinach Soup (Vaali Bhaajji Soup)

Cold winter, being confined to warm indoors and a bowl of soup to slurp is certainly indispensable. I cherish the warmth and nutrition value a soupbowl brings to the table. I'd a pound of Malabar Spinach which I had bought from Indian store recently. Amongst all the greens, Malabar Spinach is one of my favorites. Basella Alba is the scientific name, Vaalchi Bhaaji in Goan-Konkani, Vaali Bhaajji in GSB Konkani, Basale Soppu in Kannada and Mon Thoi in Vietnamese. Its large stemmed laden with leaves, thick and sturdy, semi-succulent one upon cooking with expansive heart shaped leaves. I enjoy this plant-protein. Upon washing they render a slimy texture to the surface. These are great for Vaali Bhaaji Ambat, a common dish made out of Malabar Spinach in Konkani homes. Malabar Spinach is known to be an excellent soluble fiber and plays a pivotal role in eliminating toxins from the body. The Spinach soup packs all the goodness which health requires. Since, the noodles dissolve and give a great texture and body to the soup, its a good Kiddy Brunch-time soup as well. The tiny tots in my extended family love this to the core.

This recipe was passed on to me by a dear Aunty, who specialises in Anglo-Indian Catholic preparations. A descendant from South Africa, she made this soup with different vegetables as a brunch-time eat for kids. I used to happily slurp spoonful of this soup, rather gobble a bowl and run back home, pestering my mom to learn from her.

Preparation + Cooking time: 30 minutes

Serves: 4-6 individuals

Ingredients:

Malabar Spinach (finely chopped) - 4 cups

Water or Vegetable stock - 6 cups

Onions (chopped) - 1/2 cup

Maggie Soup Buillion or Maggi Veg Cube - 1

Salt - As per taste

Oil - For frying

Noodles (Uncooked) - 1/2 cup

Method:

Heat oil in a saucepan and saute onions till they are browned and fried well. Add the chopped Spinach, let them wilt a little for 5 minutes. Add the soup cube, salt, water and noodles which are not cooked. Do not add too much salt as cubes essentially carry sodium. Bring to boil and simmer on low flame for 15 minutes. Turn off flame after the vegatable and noodles are completely done and cooked. You will notice a profound color change in the Spinach once its cooked, the broth would have a dark mossy green color. Turn off flame and serve hot with Crackers or warm Italian Bread.