Michael van Warmelo
Spinach, sweetcorn and pork soup
400g (1 can) creamed sweet corn
400g minced pork
300g rice, cooked
300g spinach with stem, chopped
200g carrots, diced
200g onion, diced
6 cloves garlic, diced
5cm ginger, diced
1 bunch spring onions, chopped
1.5 litres water
2 tablespoons oil
4 teaspoons chicken powder
Salt and pepper to taste
Soy sauce to taste
- Add the oil into the saucepan. Fry the diced onion, garlic, ginger and carrots for 4 minutes until soft.
- Add minced pork and fry for 3 minutes until golden brown. Season with salt and pepper.
- Pour in creamed corn and chicken powder. Stir and then add the water. Bring to a boil and turn the heat down to simmer.
- Add the cooked rice and simmer for about 10 minutes.
- Add the spinach and cook for 2 minutes.
- Add soy sauce to taste and sprinkle with the spring onion. Serve immediately.
- This simple, tasty and hearty soup makes a good dinner dish for families by making use of the leftovers and not wasting food.
- If the soup is too thick, add a little more water or reduce the cooking time in step 4 – the longer you cook the rice, the thicker the soup will become.
- The soup can be stored in a covered container in the refrigerator for a few days
- Corn is a good source of folate, thiamin and potassium. It also provides some fibre and vitamin C.
- Spinach is an excellent source of lutein, an antioxidant linked to a lower risk of age related macular degeneration.
- Rinsing cooked minced pork in water can get rid of some extra fat.