Spinach and Carrot Soup 菠菜红萝卜汤

Soups are good for the body, as they are packed with the vitamins from the ingredients added. Today, Bit Bit wanted to make a soup which is tasty but simple, so Bit Bit made Spinach and Carrot Soup.

The soup took about 30 minutes to complete.

Things that Bit Bit found out about Spinach and Carrot Soup:

• In chinese soups, the main star is the soup instead of the ingredients, so Bit Bit likes to cook till the ingredients are soft, and all their flavours and vitamins will be in the soup.
• Adding carrot to the soup will add sweetness to the soup.
• Bit Bit likes eating very soft spinach when having spinach soup, so Bit Bit let the soup sit in the pot for another 30 minutes after cooking and the spinach turns out soft while the soup turns out flavourful. If one does not like eating soft spinach, one just needs to turn off the heat after the spinach turns dark green.

Ingredients that Bit Bit used for Spinach and Carrot Soup:

1. Baby Spinach - 2 Bunches (About 350gm)
2. Carrot - 1/2 Whole Large
3. Water - About 600ml
4. Salt - A Pinch
5. Light Soy Sauce - 1.5 Tbsp

Method that Bit Bit used to cook Spinach and Carrot Soup:

1. Wash and remove the roots of the spinach, and set aside.
2. Wash and remove the skin of the carrot, cut into small pieces and set aside.
3. Bring the water to a boil, in a pot.
4. Add in the carrots and boil for 5 minutes, or once the carrot has slightly soften.
5. Add in the spinach, bring to a boil and simmer for 20 minutes, or once the spinach has turned dark green.
6. Add in the salt and light soy sauce to taste and mix well.
7. Turn off heat.
8. Serve and enjoy!