Vegetable Soup with Shrimp
The mushrooms score points with vegetable iron for healthy blood formation. They also contain vitamins C and D, which are good for our nervous system and bones. Asparagus is rich in folic acid, which promotes cell renewal and blood formation.
If it is not asparagus season, you can also use black salsify in the winter months. Alternatively, other vegetables taste delicious in soup with shrimps. How about cauliflower or peas, for example.
Rinse and peel the asparagus and cut off the woody ends. Cut diagonally into 3 cm (approximately 1 inch) long pieces.
Peel and trim the carrot and celery and slice. Rinse and trim the scallions and cut into thin rings. Trim the mushrooms and cut into halves or quarters depending on size.
Heat the vegetable broth in a saucepan and season with soy sauce and fish sauce. Add the asparagus, carrots, and celery and simmer for 10 minutes. Add the scallions, mushrooms, and lime leaf and simmer for another 5 minutes. Season with salt and pepper. Add the shrimp and heat through. Pour the soup into warmed bowls and serve garnished with fresh cilantro leaves.