Equipment needed:

• Blender

Ingredients:

• 1/2 cup spinach leaves
• 1/2 cup alugbati leaves
• 1 medium sized potato peeled and diced)
• 4-5 cloves garlic (minced)
• 1/2 white onion bulb (minced)
• 1 celery stalk (minced)
• 1/3 cup carrots (minced)
• 1 egg (just the egg whites)
• 1/3 cup onion leeks (chopped very thinly for garnish)
• Seaweed salt
• Pepper
• Vegetable oil 
• 2-3 cups water 

Procedure:

• In a small stock pot, sauté onion, celery and carrots in vegetable oil over low-medium heat.
• Add garlic and sauté until fragrant. Cook for another minute and reserve a spoonful of this flavor base (for garnish)
• Add potato and cook until fork tender.
• Add greens and sauté for another minute. Season with seaweed salt and pepper.
• Add water and simmer for another minute. Turn of off the heat.
• Transfer in a blender and purée mixture.
• Bring it back to the pan and add egg whites. Simmer for a few seconds before plating it piping hot.