Vegetable soup

Serves: 4
Preparation time: 15 minutes
Cooking time: 35 minutes

veg soupIngredients

  • 5 litres (2½pints) weak chicken stock
  • 5 slices fresh ginger
  • 5 chopped salad onions
  • 2 peeled, bruised garlic cloves
  • 1 tbsp chopped coriander stems
  • 1-2 tbsp soy sauce
  • 1½ tsp caster sugar
  • 1cm piece of peeled fresh ginger cut into matchsticks
  • 75g (3oz) shiitake mushrooms
  • 100g (3½oz) bean sprouts
  • 1 large carrot cut into matchsticks
  • 100g (3½oz) finely sliced mange tout
  • 2 pak choi, bases trimmed and leaves separated
  • 1 tsp sesame oil
  • A scattering of mint leaves

Method

  • 1 Pour 1.5 litres weak chicken stock, 5 slices fresh ginger, 5 chopped salad onions, 2 peeled, bruised garlic cloves and 1 tbsp chopped coriander stems into a large pan. Bring to the boil then simmer for 20 minutes.
  • 2 Strain the stock into another saucepan and stir in 1-2 tbsp soy sauce, 1½ tsp caster sugar, a 1cm piece of peeled fresh ginger cut into matchsticks, and 75g shiitake mushrooms.
  • 3 Cook for 1 minute, then add 100g bean sprouts and a large carrot cut into matchsticks, 100g finely sliced mange tout and 2 pak choi, bases trimmed and leaves separated. Simmer for 2 minutes or until the vegetables are just tender.
  • 4 Remove from the heat, stir in 1 tsp sesame oil and serve with a scattering of mint leaves.

Recipe and image courtesy of waitrose.com

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