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🍽️ Light Vegetable Soup with Asparagus

353 kcal · 30 min · 4 servings

Ingredients

• 1 spring onion
• 1 large carrot
• 200 g Thai asparagus (or green asparagus)
• 125 g snow peas
• 1 tbsp sesame oil
• sea salt
• black pepper
• 450 ml vegetable broth
• 300 g cooked whole grain rice (from the day before)

Instructions

1. 1. Wash the spring onions and slice them into thin rings.
2. 2. Set aside the green parts of the spring onions for later.
3. 3. Wash the carrot and peel it.
4. 4. Cut the carrot into thin strips.
5. 5. Wash the Thai asparagus and the snow peas.
6. 6. Cut the asparagus and snow peas into bite-sized pieces.
7. 7. Heat the sesame oil in a wok.
8. 8. Add the prepared vegetables to the wok.
9. 9. Fry the vegetables while stirring constantly over medium heat.
10. 10. Fry the vegetables for 7 minutes.
11. 11. Season the vegetables with salt and pepper.
12. 12. Pour the broth over the vegetables.
13. 13. Stir in the rice.
14. 14. Bring the soup to a boil.
15. 15. Sprinkle the finished soup with the green parts of the spring onions.
16. 16. Serve the soup.

Nutrition per serving

• kcal: 353
• Protein: 8 g · Fett/Fat: 6 g · Carbs: 66 g