Texas is not the place to grow tender salad greens. Sure, the seeds will sprout, propelled through the soil at the barest hint of moisture and warmth, and that’s where they’ll wish they stopped. No amount of water or shade will protect the defenseless little leaves from the ambient heat, bearing down mercilessly and indiscriminately on all those below. The sun does not negotiate. It does not care how carefully the beds were prepared or how faithfully the gardener tends them. It simply arrives each morning with renewed intensity, turning cool-season dreams into compost.
Yet there are still plants that meet this punishment as a kind of blessing. Where delicate baby spinach would wilt in seconds, Malabar spinach thrives. The same heat that sends tender greens into panic coaxes this tropical vine into exuberance. Unfurling thick, succulent leaves on thick red or green stems, they would survive under the most dire conditions.
Granted, despite its name, Malabar spinach, also known as alugbati, Ceylon spinach, Indian spinach, and vine spinach, is not a true spinach at all. It belongs to an entirely different plant family and bears little resemblance to its cool-weather namesake beyond its culinary use. Native to the tropical regions of South Asia, particularly the Malabar Coast of southwestern India, the vine evolved in climates where extreme heat and humidity are par for the course. For centuries, it’s been a vital, dependable source of greens when more temperamental vegetables falter.
Thick and glossy, almost waxy to the touch, I would describe the leaves as being distinctly juicy. The flavor is mild, and while they can be eaten raw, most people prefer to cook them due to their subtly slimy texture, similar to okra. It’s exactly the inspiration, and addition, I needed to make a quick and satisfying soup, as boldly green as the whole garden, condensed into one bowl. Surrendering only to the heat of the stove, those succulent leaves blend into a velvety mixture, brightened with jalapeño, cilantro, and lemon, with a touch of cashew butter for richness. Now, this is what summer tastes like to me.
I’m not a skilled gardener and the climate is less than accommodating. Malabar spinach is one of the very few plants I can trust will feed me well, no matter what. A single plant can transform from a modest seedling into a sprawling curtain of foliage within a matter of weeks. Hope you like spinach, because there’s more where this came from.
Malabar Spinach Soup
Built for peak summer heat, malabar spinach blends into a smooth, velvety soup that’s rich, bright, and gently spicy. It's a simple, satisfying way to turn a resilient tropical green into a deeply nourishing bowl of sunshine.
Ingredients
- 2 Tablespoons Olive Oil
- 1 Large Onion, Diced
- 2 Stalks Celery, Diced
- 3 Cloves Garlic, Minced
- 1 Jalapeño, Deseeded and Minced
- 8 - 10 Curry Leaves
- 1 Pound Russet Potatoes, Peeled and Diced
- 3 - 4 Cups Vegetable Broth
- 5 - 6 Ounces Fresh Malabar Spinach, Roughly Chopped
- 1/2 Cup Cashew Butter or Tahini
- 1/2 Cup Fresh Cilantro
- 1/2 Lemon, Zested and Juiced
- Salt and Ground Black Pepper, to Taste
Instructions
- In a large saucepan over medium heat, add the oil, onion, and celery. Sauté for 4 - 5 minutes, until softened and aromatic. Add the garlic, jalapeño, and curry leaves, cooking for another 4 minutes or until the vegetables are lightly golden.
- Add the potatoes and 3 cups of vegetable broth. Cover, bring to a boil, then reduce the heat to medium-low. Simmer for about 15 minutes, or until the potatoes are fork-tender. Add the Malabar spinach in handfuls, stirring to incorporate, until wilted and bright green. Remove from the heat.
- Either use an immersion blender or carefully transfer to a traditional blender in batches. Add the cashew butter or tahini, cilantro, and lemon juice and zest. Blend until smooth, adding more broth as needed to reach your desired thickness. Season with salt and pepper to taste, and enjoy hot!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 309Total Fat: 17gSaturated Fat: 3gUnsaturated Fat: 14gSodium: 546mgCarbohydrates: 35gFiber: 7gSugar: 8gProtein: 10g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Yes, I lived for many years in Texas. My basil always did well and that was about it. Really good to know about this plant! Thanks!