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 Wholisticbeauty.com, 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
- In a medium sauce pan, saute the onion with oil over medium heat
- Add water, vegetable broth and potatoes. Simmer until potatoes are soft and tender.
- Add the Jute leaves. Simmer for 5-8 minutes
- In a separate pan, melt butter.
- Add the milk
- Whisk in the flour
- Combine with the jute leaves soup.
- Season with salt and pepper. Add more vegetable broth to taste.
A special thanks to Juniafor organizing this monthly blog hop. And here is a list of my wonderful co-hosts:
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!
Thanks. Yup, will be more mindful of my greens
Lovely recipe!Never tried these leaves before, but sure sounds delish!Sending you some #Greenslove
It was. Thanks for stopping by
YUM, this looks great! I have not tried Jute leaves before! I need to give them a try!
Stopping by to send you some #greenslove! Happy to be co-hosting with you!
Cindy
http://vegetarianmamma.blogspot.com
Yes please try em, they’re yummy
Thanks for sending some #greenslove!
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.
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.
Jute leaves sound so interesting! I’m wondering where I might be able to find some… Great recipe, looks filling and warm. Sending #greenslove your way!
They’re usually sold frozen at Asian grocery stores. Thanks for sending some #greenslove. Your recipe kicks ass btw!
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!
No problem! It’s also a discovery for me every time there’s a bloghop challenge.
This soup looks so rich and creamy! I’ve not tried jute leaves before, but I’m curious now…
It was rich and creamy indeed
Thanks for sending some #greenslove my way.
I shared your initial lack of interest in greens too in the beginning but you came up with a really great dish. never heard of jute leaves, now I must find some!
Thanks! I’m still learning about Jute leaves myself. Will try to explore more greens in my cooking. Thanks for stopping by
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!.
Thanks Becky! Much appreciated.
I love learning about new to me greens..!! I have to check into those jute greens! Lovely soup, you did a great job incorporating the flavors!
Thanks! It was fun making it. Feel free to give Jute leaves a try.
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!
I’ve never heard of jute leaves. The dish does sound delicious, and creamy. Great co-hosting with you
You made a beautiful choice, this looks lovely!!! I have never heard of jute leaves, but I am so happy to learn about them:-) Happy GreensLove! Hugs, Terra
this soup looks amazing and so delicious.I love that you used jute leaves which is not seen as much as it should
I love learning about new greens – and jute is totally new to me! This sounds like a wonderful dish. Sending you lots of #greenslove!
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
I’ve never heard of Jute leaves before, but I am so looking forward to trying it and this recipe…yum!!
#greenslove
Jen