Pineapple Vegetable Soup from Asia

Ingredients

• 800 ml vegetable broth
• 4 Spring Onions
• 1 celery stalk
• 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 stalk. Peel the carrots and cut them into fine sticks. Trim the pineapple skin, remove the core, and dice the fruit flesh. Rinse the bamboo shoots and drain.

3. 3.

   Peel and finely chop the garlic. Peel and finely chop the 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 over low heat. Season with soy sauce and cayenne pepper. Wash the coriander, shake dry, and break off leaves. Serve the soup garnished with coriander.