Pineapple Vegetable Soup from Asia

Ingredients

• 800 ml vegetable broth
• 4 Spring Onions
• 1 stalk Celery
• 2 carrots
• 400 g pineapple
• 100 g bamboo shoots
• 1 Garlic clove
• 10 g fresh ginger (piece)
• 1 tbsp soy sauce
• Cayenne pepper
• 2 stems coriander leaves

Instructions

1. 1.

   Pour the vegetable broth into a pot and bring to a boil.

2. 2.

   Meanwhile, clean and slice the spring onions into rings. Peel and thinly slice the celery. Peel and cut the carrots into fine sticks. Trim the pineapple skin, remove the core, and dice the fruit. Rinse and drain the bamboo shoots.

3. 3.

   Peel and finely chop the garlic and ginger. Add both to the broth along with the celery and carrots. Cook over medium heat for 3 minutes.

4. 4.

   Add the spring onions, pineapple, and bamboo shoots and simmer for another 3 minutes on low heat. Season with soy sauce and cayenne pepper. Wash the coriander, shake dry, and pluck the leaves. Serve the soup garnished with coriander.