Spinach eggy soup

Lockdown again. Most restaurants are shut. Some individual groceries are not operating. In the market, nearby 2 km from me used to have 30 + stalls Farmers bringing their products to sell were only 8 stalls operating. Couldn’t get my berries that the reason I went there and hoping to get some takeaway. Managed to get 2 bunches of spinach and a dozen of eggs. What to do with it? Remembered my grandma used to make soup with them.

Life is short, and we often feel the pressure to make the most of our time on Earth before it slips away and with coronavirus making life difficult. But what does it really mean?

First, we are to live in the most meaningful way we can, which includes fully enjoying the good things God allows us to experience in life, such as food and drink, clothing and all the good gifts which might include learning to cook from my memory of grandma’s cooking.

Today I make a simple soup which I remember my grandma used to make, which she had other ingredients in it. My favourite. Could not go down to Chinatown to get it, so, I am making a simple version of my grandma soup.

The weather is too hot to cook. Anyway, can’t eat much when it’s a hot day. I have some dried anchovies. Might use them to add flavour to the soup. My soup is comfort, healthy and delicious. Let’s cook!!!!


2 bunches spinach, stems removed, washed and drained
4 large eggs
1 Tbs dried anchovies
2 Tsp minced garlic
1 L water


In a pot heat 1 Tbs oil on medium heat. Add garlic stir until lightly brown. Add anchovies stir for about 1 minutes. Lower heat, add water bring to boil. Next add spinach, mix around to cook it about 7 minutes until wiltered.

Beat the eggs lightly and pour in to soup. Stir constantly to get the egg looks like scramble but in small curl pieces. Add seasoning.  Once eggs done. Turn off heat. Spoon onto bowls and serve with a bowl of rice.