Clear Vegetable Soup with Asparagus

Ingredients

• 1 Spring onion
• 1 large carrot
• 200 g Thai asparagus (or green asparagus)
• 125 g Sugar snap 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.

   Clean, wash and slice the spring onion into rings; set aside the green part. Peel, wash, and cut the carrot into fine strips. Clean and cut the Thai asparagus and sugar snap peas into bite-sized pieces.

2. 2.

   Heat sesame oil in a wok. Add vegetables and stir-fry for 7 minutes over medium heat. Season with salt and pepper.

3. 3.

   Add broth, stir in rice, bring to a boil. Serve sprinkled with the green part of the spring onion.