| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 100 | 0.3g | 0g | 25g |
| sugars | fibre | protein | salt |
| 20g | 1g | 1g | 0.2g |
Growing up amidst the expansive plains of Montana, the simplistic beauty of home-cooked meals is ingrained in me. Meals were curated with love, tradition, and a respect for the flavor of raw, organic materials, much like the Pennywort Soup. What’s enchanting about this recipe is the harmonious blend of traditionally Asian ingredients with the vibrancy of assorted fruit-an echo of my own culinary journey.
Connecting Continents Through Culinary Ingenuity
With each spoonful of this vibrant Pennywort Soup, memories of long walks through the Montana wilderness and tales spun by Native American folk dance on my taste buds. It’s reminiscent of the gazpacho my grandmother made but with a tropical twist. Minty pennywort, succulent mixed fruits, and a zesty squeeze of lime create a refreshing blend that’s more than simply a soup—it’s a celebration of my past and my culinary exploration in one bowl.
A Flavorful Nod to Health
Health has always had a prominent seat at the dining table in ranch-style cuisine. This delightful pennywort dish is no exception, spotlighting nutritious, vibrant ingredients. Pennywort, an Asian superfood, is known for its antioxidant properties and ability to boost heart health. Complement that with the vitamin-rich mix of fruits, and you’ve got more than just a delicious soup—you have a delightful potion of vitality.
In fact, it’s this marriage of taste and health that makes Pennywort Soup an ideal pairing with heartier dishes. Whether you’re enjoying venison steak or a robust bison burger, this soup offers a refreshing, palate-cleansing counterpart. And if you’re in the mood for a full-blown healthy feast, it pairs simply perfectly with a vibrant salad.
A spoonful of this recipe brings me home, reminding me of the vast landscapes I roamed as a child and the thrilling sensation of discovering new tastes. As a nod to my past, a beacon of future exploration, and a delicious testament to health, it’s easy to see why I love Pennywort Soup.
What You’ll Need
- 1 cup pennywort leaves
- 6 cups water
- ½ cup sugar
- 1 cup mixed fruits (mango, pineapple, strawberry)
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- Ice cubes, as needed
Method
Step One
Begin by thoroughly rinsing the pennywort leaves under clean water to remove any dirt or debris. Shake off the excess water and set the leaves aside.
Step Two
In a large pot, bring the 6 cups of water to a boil. Once boiling, add the cleaned pennywort leaves and let them boil for about 15 minutes.
Step Three
After the pennywort has boiled, strain the leaves from the water. Preserve the water as this will be used to make the soup. Let the boiled leaves cool down and then blend them in a blender until a fine paste is achieved.
Step Four
Return the pennywort paste and the preserved water to the pot and place it over medium heat. Add the sugar and salt, stirring until they are completely dissolved. Remove from the heat and allow it time to cool down.
Step Five
While waiting for the soup to cool, prepare your mixed fruits. Ensure they are properly cleaned and cut into bite-sized pieces.
Step Six
Add the cut fruits, lime juice to the cooled pennywort soup. Mix thoroughly to ensure that they are properly incorporated. If you prefer your soup cold, add your desired amount of ice cubes.
Step Seven
Your Pennywort Soup is now ready. It can be served either chilled or slightly warm according to preference. Enjoy this refreshing, healthy drink.
