Equipment needed:

• Blender
• Strainer
• Nice soup bowls for serving

Ingredients:

• 1 cup spinach leaves
• 1/2 cup alugbati leaves
• 1/2 cup kangkong leaves
• 1 cup giniling na chicken thigh fillet
• 4-5 cloves garlic (minced)
• 1 white onion (minced)
• 1 stalk celery minced
• 1 small potato (peeled and diced)
• 1 bay leaf
• 2-3 cups chicken stock
• Vegetable oil
• HG Seaweed Salt
• Pepper
• Croutons as toppings (garnish)

Procedure:

• In a non-stick pot, heat some vegetable oil over low-medium heat.
• Sauté onion, garlic and celery.
• Add giniling na chicken thigh fillet. Cook until opaque over the same heat.
• Add bay leaf and season with seaweed salt and pepper.
• Add potatoes and three kinds of spinach. Sauté for a minute then pour in chicken stock.
• Cook until potatoes are fork tender and all spinaches are vibrant green.
• Transfer mixture in a blender. Purée mixture then strain (optional) afterwards.
• Top with some croutons and serve piping hot.