• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
CASA Veneracion

CASA Veneracion

Filipino food for the 21st century

  • About
  • Devour Asia
  • Renaissance Mom
  • Breakfast
  • Lunch / Dinner
    • Main Courses
    • Side Dishes
    • Soups
  • Noodles
  • Snacks
  • Drinks
  • Sweets
  • Christmas
  • Slow Cooker Recipes
  • About Us
  • Privacy
  • Devour Asia
  • Renaissance Mom
  • Breakfast
  • Lunch / Dinner
    • Main Courses
    • Side Dishes
    • Soups
    • Noodles
  • Snacks
  • Drinks
  • Sweets
  • Christmas
You are here: Home / Modern Filipino / Lunch / Dinner / Saluyot and Spinach Soup

Saluyot and Spinach Soup

Armed with the information that saluyot is slimy, I combined the saluyot leaves with spinach to make a chunky saluyot and spinach soup with pork that wouldn’t be too slimy that Speedy and Sam wouldn’t touch it. As it turned out, Sam ate a little, then balked at the sliminess but at least she tried it. Next time, I’ll add other vegetables to make the sliminess of the saluyot really negligible.

Packed with nutrients but not short on meat, the bits of pork used in this dish were picked from scrap soup bones. Of course, it goes without saying that I had scrap meat because I made the broth from scratch.

Saluyot and spinach soup

If you don’t intend to do that but still want to try making this soup, you’ll just have to use whatever cooked meat you have. It doesn’t have to be pork — it can be beef, chicken, turkey or whatever you have, even fish or some other seafood.

The one ingredient that you can’t do away with is ginger. It is the ginger that really gives this soup its wonderful rich flavor and aroma.

As to the proportions, there really are no strict rules in that department. You can use more saluyot than spinach or more spinach than saluyot. You can use a lot of meat if you like your soup really meaty or you can just add a small amount to make the vegetables really stand out.

Saluyot and Spinach Soup

Saluyot and spinach soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Connie Veneracion

Ingredients

  • 2 tablespoons cooking oil
  • 5 cloves garlic - minced
  • 1 tablespoon finely chopped ginger
  • 1 red onion - thinly sliced
  • 2 to 3 tomatoes - diced
  • diced cook meat
  • 6 cups bone broth - preferably homemade
  • salt - to taste
  • pepper - to taste
  • 1 bunch saluyot leaves
  • 1 bunch spinach leaves

Instructions

  • Prepare all the ingredients before you start cooking. This soup cooks in a very short time and you really don’t want to get caught still chopping and slicing while something in the pot is overcooking already.
  • Heat the vegetable oil in a pot. Add the garlic, ginger, sliced onion and tomatoes. Cook over medium-high heat until a bit softened and aromatic.
  • Add the meat. Pour in the broth. Taste. Add salt and pepper, as needed.
  • Bring the soup to the boil. Add the saluyot and spinach leaves, pressing them down into the hot broth. Continue boiling for a minute then turn off the heat. Cover the pot and allow the leaves to finish cooking in the residual heat.
  • Taste the saluyot and spinach soup again before serving. Add more salt and pepper, if needed.
Do you like seriously Asian food?Check out Devour.Asia!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

Saluyot and spinach soup

More Modern Filipino Recipes to Try!
Filipino chicken picadillo soup

Chicken Picadillo Soup

Bagnet sinigang in serving bowl

Bagnet Sinigang

Mango Melon Milkshake

Mango Melon Milkshake

Molo soup (pancit Molo) recipe

Molo Soup

Chicken inasal, rice, salad and dipping sauce on a blue plate

Chicken Inasal

Sinigang na kanduli sa miso (catfish in miso sour soup)

Catfish and Miso Sour Soup

05/20/2012 : See more in Lunch / Dinner Modern Filipino Soups, Cooking on a Budget, Spinach

About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

Previous Post: « Vegan avocado, tomato and onion salad Avocado, Tomato and Onion Salad
Next Post: Rice, Biryani Style »

Sidebar

RSS Devour Asia

  • Thai Chicken Curry
  • Tonjiru (Butajiru): Pork and Vegetables Miso Soup
  • Smoked Salmon and Furikake Onigiri

RSS Renaissance Mom

  • Cheesy Potato and Bacon Casserole
  • Corn and Cheese Mini Muffins
  • Corn Muffins a la Kenny Rogers
  • About
  • Privacy
  • Contact

Everything © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED.