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Print this Recipe    Watercress 02

Spinach / Watercress soup from Indonesia

500g spinach or 300g watercress
1 tablespoon crunchy peanut butter
2 tablespoons oil
500 ml veg stock (use veg stock cube)
500 ml water
2 teaspoons turmeric
a pinch nutmeg (optional)
1 Tablespoon soy
Large piece ginger
Bean curd if desired

Mix salt, pepper, nutmeg and turmerick in a bowl with enough of
the dark soy to make a paste.

Heat oil in a sauce pan, add ginger and fry for a few seconds.
Add the peanut butter. Stir rapidly as the peanut butter will
stick to the bottom of the pan. after 30 seconds add the stock,
Stir lots. Take a ladle of the stock and add to the tumerick paste.
Stir the paste into the liquid in the bowl. Add the rest of the
soy and the tumerick mixture to the pan. Stir. Add the Spinach
or watercress to the pan. Cook for about 5-10 mins `til the spinach
/ watercress is cooked. Add tofu or bean curd one minute before
the end if you would like it.

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