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Greens Bloghop: Cream of Jute Leaves

Embarassing as it may sound, I have to admit, the highlight of my dishes has never been leafy greens. Like an omnivore meal, the greens play only a supporting role on the plate. The main stars have always been mushrooms, tofu, beans, legumes, and Seitan. It’s nothing intentional. I had never realized my lack of interest in greens until I joined a cooking blog challenge called #Greenslove Bloghop. Ironically, this Astig Vegan was stuck.

After some brainstorming with my boyfriend Chris, I landed with two options: use a Filipino green in a non-Filipino recipe or vice versa. I chose to do the first option.

Without further ado, I bring to you:  my “Cream of Jute Leaves”

Jute Leaves, or Dahon ng Saluyot in Tagalog, is a popular leafy vegetable in the Philippines especially in the provinces of the Ilocos region.  According to, Jute leaves carry many health benefits including “control of blood pressure & cholesterol, and lowers the risk of asthma, cancer, diabetes and heart disease”. Many Filipinos use it as an herbal medicine to cure aches and pains. Not to mention, it tastes good!

Cream of Jute Leaves is inspired by Cream of Spinach

  • 1 frozen Jute Leaves (available at Asian and Filipino grocery stores)
  • 3 tablespoon powdered vegetable buillon & 2 cups water (OR 2 cups of vegetable broth)
  • 2 medium potatoes, cubed
  • 2-3 cups almond milk, unsweetened
  • 3 tbsp vegan butter
  • 1 onion, diced
  • 3 tbsp all purpose flour
  • salt and pepper to taste
  1. In a medium sauce pan, saute the onion with oil over medium heat
  2. Add water, vegetable broth and potatoes. Simmer until potatoes are soft and tender.
  3. Add the Jute leaves. Simmer for 5-8 minutes
  4. In a separate pan, melt butter.
  5. Add the milk
  6. Whisk in the flour
  7. Combine with the jute leaves soup.
  8. Season with salt and pepper. Add more vegetable broth to taste.
*Feel free to puree if you prefer.




March is #greenslove month!Please join in on the #greenslove fun by linking up any leafy green recipe from the month of March 2012.  Don’t forget to link back to this post, so that your readers know to come stop by the #greenslove event! The twitter hashtag is #greenslove. :)A special thanks to Juniafor organizing this monthly blog hop. And here is a list of my wonderful co-hosts:

ASTIG Vegan ~ Richgail ~  @astigvegan
Bon a croquer ~ Valerie ~ @Valouth
Cheap Ethnic Eatz ~ Evelyne ~ @cethniceatz
Easily Good Eats ~ Three Cookies
Oh Cake ~ Jessica ~ @jesshose



32 thoughts on “Greens Bloghop: Cream of Jute Leaves

  1. Oooo I am learning about so many new types of greens out there! This soup looks so warm, comforting, and delish! I know what you mean about overlooking greens. I’ve recently started incorporating them more into my diet too!

  2. Oh I love this post! You had me at “saluyot”, and then the soup photo just made me cave! Wasn’t aware of all the healthy/beauty benefits till now. Thanks for sharing this recipe & all the greenslove! So glad you’re hopping along with us!

    • Hi Elizabeth, Ain’t saluyot great? Where else do you use it for? I’ve only thought of making soups so far.

  3. oh wow! saluyot is just some 50 step away from me and i never thought i can make them as soup! saluyot is a mainstay of my pinakbet or bulanlang :)

    thanks for introducing the recipe to me :)

    nice to be be co-hosting with you at #greenslove!

    • Nice to be co-hosting with you as well.. I was just asking Elizabeth where else can I use saluyot in when I saw your comment lol. I’ll try it with bulanlang.

    • They’re usually sold frozen at Asian grocery stores. Thanks for sending some #greenslove. Your recipe kicks ass btw!

  4. I’ve never tried jute leaves…thanks so much for exposing me to a new green! Your soup looks marvelous…and so nice hosting #greenslove with you!

    • Thanks! I’m still learning about Jute leaves myself. Will try to explore more greens in my cooking. Thanks for stopping by :)

  5. I have learned about so many greens, that I had never heard of before, reading #greenslove posts. Great looking soup with jute leaves. Thanks for sharing Sending lots of #greenslove your way!.

  6. I’ve never heard of eating jute leaves before, but your soup looks delicious! It’s always fun learning about new foods :-). Is this the same jute that is used to make rugs?? So happy to celebrate #greenslove with you!

  7. I love the idea of using a traditional ingredient in a non-traditional way. I’ve never seen jute leaves and I really want to try them now! What do they taste like? Similar to spinach or maybe cabbage?

    • Hi Jessica, so sorry for the late response. Jute leaves are similar to spinach but with a little bit of herbal taste. It gets slimy in texture so I thought putting it in a creamy soup would be ideal :)

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