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🍽️ Vietnamese Vegetable Soup

77 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 1 piece ginger (5 cm)
• 1 chili pepper
• 1 tsp salt
• 1 onion
• 1 tbsp oil
• 1 l vegetable stock
• 100 g carrots
• 200 g cauliflower
• 100 g green beans
• pepper (from the mill)
• 4 spring onions
• 1 bunch coriander leaves

Instructions

1. 1. Peel the garlic and the ginger.
2. 2. Roughly chop the chili pepper.
3. 3. Place the garlic, ginger, chili, and one teaspoon of salt into a mortar.
4. 4. Grind the ingredients into a paste.
5. 5. Peel the onion.
6. 6. Cut the onion into thin strips.
7. 7. Heat one tablespoon of oil in a pot.
8. 8. Sauté the onion strips and the spice paste briefly.
9. 9. Deglaze the mixture with vegetable stock.
10. 10. Bring the soup to a boil.
11. 11. Peel the carrots.
12. 12. Slice the carrots.
13. 13. Divide the cauliflower into small florets.
14. 14. Trim the beans.
15. 15. Cut the beans diagonally into small pieces.
16. 16. Add the prepared vegetables to the boiling broth.
17. 17. Cook the soup for 6 to 8 minutes.
18. 18. Season the soup to taste with salt and pepper.
19. 19. Wash the spring onions.
20. 20. Remove the tough ends of the spring onions.
21. 21. Finely chop the spring onions.
22. 22. Wash the coriander (cilantro).
23. 23. Pluck the coriander leaves from the stems.
24. 24. Sprinkle the spring onions and coriander over the finished soup.

Nutrition per serving

• kcal: 77
• Protein: 3 g · Fett/Fat: 3 g · Carbs: 9 g