Here is the procedure to make Green Vegetable Soup.
INGREDIENTS
For the soup- 1 litre vegetable stock
- 1 lemongrass stalk
- 5-6 Sichuan peppercorns
- 1 large leek
- ½ tablespoon coconut oil
- 1 large onion, finely diced
- 3 fat garlic cloves, minced
- 1 thumb-sized piece ginger, peeled and minced
- 2 celery stalks, finely diced
- 2 medium courgettes, washed and diced
- 100g shelled edamame beans
- 2 large handfuls of spinach
- 1 teaspoon freshly grated nutmeg
- Himalayan pink salt
- Freshly ground black pepper
Spiralised courgette, finely diced red onion, shaved breakfast radish, sliced spring onions, sliced red chilli, finely sliced ginger, alfalfa sprouts or beansprouts, Sriracha or your favourite hot sauce, toasted sesame oil
METHODS
- Pour the stock into a large saucepan and heat until boiling, reduce to a simmer.
- Peel away the tough outer layers of the lemongrass and remove the top and base of the stem, you should be left with the pale lower section only. Gently hit the stem with the blunt side of a knife a few times to bruise it and release the flavour. Put the lemongrass and Sichuan peppercorns into the simmering water.
- Split the leek in half lengthwise and finely slice. Tip the pieces into a colander and rinse thoroughly under cold water. Leave to drain.
- Heat the oil in a medium saucepan, add the onion, garlic and ginger and sauté until soft. Tip in the leek, celery and courgettes and cook for a further 2-3 minutes.
- Remove the lemongrass and peppercorns from the simmering water and discard Add the cooked vegetables to the pan, bring back to the boil and simmer for 20 minutes.
- Tip in the edamame beans and continue cooking for 2-3 minutes.
- Add the spinach and freshly ground nutmeg, stir until the spinach has wilted.
- Blend with a stick blender to a chunky consistency and add salt and freshly ground black pepper to taste.
- Serve in warmed bowls with individual plates containing a selection of toppings for each guest.
0 comments: