Using leftover soup and adding leftovers vegetables

Leftover spinach egg soup is being repurposed with added cabbage leaves, carrot pieces, and rocket leaves, creating a fresh soup ideal for a cold, rainy day.

Google: “Spinach is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration.”

“The health benefits of consuming spinach include improving blood glucose control in people with diabetes, lowering the risk of cancer, and improving bone health. Additionally, this vegetable provides minerals and vitamins that can confer a range of benefits. Spinach also contains vitamin K, fiber, phosphorus, and thiamine. Spinach is a nutritious and plant-based source of iron, a mineral that is crucial Trusted Source in transporting oxygen in the blood. “

“Chinese cabbage, or Napa cabbage, is a mild-flavoured, nutrient-dense leafy green with pale green leaves and thick white ribs. It’s versatile and commonly used in stir-fries, soups, and kimchi. High in Vitamin C, antioxidants, and dietary fiber, it supports immune function, digestive health, and bone density. Additionally, it contains potassium and phytochemicals linked to a lower risk of certain cancers, while its high water content makes it a hydrating, low-calorie food suitable for calorie-conscious diets.”

“Rocket leaves, or arugula, are peppery greens from the Eruca sativa plant and a Mediterranean staple. They belong to the cruciferous family, are rich in Vitamin K and calcium, and support bone health. High in dietary nitrates, they can lower blood pressure and improve circulation. Packed with vitamins A and C, antioxidants, and dietary fiber, rocket helps combat inflammation and may lower cancer risk, while being low in calories, sugar, and fat, making it ideal for healthy salads.”

Glad to finish off the leftover soup and vegetables. My soup is healthy, colourful and delicious. Let’s cook!!!

For you follow the recipe and add other leftovers vegetables to make a pot of soup.

Ingredients

Ingredients

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

Other leftovers

2 cabbage leaves, cut to bite sized
1 carrot, cut to bite size
some rocket leaves

Method

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 carrots, cabbage leaves, and spinach, mix around to cook it about 7-10 minutes until cooked and 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 and rocket leaves. Once eggs done. Turn off heat. Spoon onto bowls and serve with a bowl of rice.

Note: You can add more other leftovers vegetables. Also add in 1-2 extra eggs if you like more scramble eggs. You can omit dried anchovies. Use 1 dried squid. Or boil 2-4 drumsticks for flavour. Remove the drumsticks once cook, remove the meat from bones and add the meat to your soup.

https://helenscchin.com/2025/06/09/spinach-cabbage-carrot-rocket-egg-soup/

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