Javanese spinach soup with sweetcorn - from Amelia Paul

This one’s BLOODY DELICIOUS - and extremely clean tasting and healthy to boot – I reckon it’s a winner to counteract the over indulgent excesses of this season – makes you feel like you can get away with eating a sticky toffee pudding for afters!
We’ve had it on Sunday nights after a good ol’ roast for lunch...
Also – it tastes just fine and dandy with ginger and bay leaf rather than galangal and salam – you still get that heat from the ginger.

….javanese spinach soup with sweetcorn….
Preparation Time: 5 mins
Cooking Time: 12 mins
Serves: 2
Ingredients
750ml chicken stock
1 onion, chopped
1cm galangal/ginger, chopped
2 cloves garlic, minced
¼ tsp turmeric
1 fresh/dried salam leaf (if unavailable, use bay leaf)
1 tsp brown sugar
125g fresh corn kernels
300g spinach, washed and roughly chopped
salt
Instructions
1. Put the chicken stock, onion, galangal, garlic, turmeric, salam leaf and brown sugar in a large pan and simmer for 5 mins, covered.

2. Add the corn and simmer for 7 mins, partially covered, until the corn is tender.

3. Add the spinach and season with salt to taste. Serve with rice.