Clear Summer Vegetable Soup
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
150
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 150 kcal | (7 %) | ||
| Fat | 5 g | (4 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- Napa cabbage
- 2 carrots
- 150 grams small button Mushroom
- 2 shallots
- 1 walnut sized pc ginger
- 1 tsp sunflower oil
- 400 milliliters Instant vegetable broth
- Iodized salt
- freshly ground pepper
- ground cilantro
- fresh cilantro (for garnish)
Preparation steps
1.
Rinse cabbage, remove outer leaves and core and cut into wide strips. Peel carrots and cut into thin sticks. Trim and halve mushrooms.
2.
Peel shallots and ginger and chop. Heat oil in a pot and fry shallots and ginger until soft. Add cabbage, carrot sticks and mushrooms to the pot and fry briefly.
3.
Add broth to the pot and season with salt, pepper and coriander. Simmer for about 10 minutes. Distribute vegetable soup to soup bowls and serve garnished with cilantro leaves.
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