Simple Clear Vegetable Soup
The simple clear vegetable soup is given an Asian touch by ginger, soy sauce and colorful vegetables. Try it out!
Ingredients
- 500 g celery root
- 500 g carrots
- 1 Garlic clove
- 200 g white cabbage
- 3 onions
- 2 tbsp sesame oil
- 2 tsp Tomato paste
- 2 tsp black peppercorns
- 1 bunch scallions (or spring onions)
- 400 g Tomatoes
- 200 g mushrooms (preferably smaller ones)
- 1 piece ginger (about the size of a small onion)
- Salt
- 4 tbsp soy sauce
- 2 tbsp sugar
- juice of one lemon
- 1 bunch chives
Instructions
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1.
Peel and roughly dice the celery root and carrots. Remove the stem and outer leaves of the cabbage, wash and cut into small pieces. Peel and chop the garlic.
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2.
Halve the unpeeled onions and brown them in a pot without fat, skin side down, then remove them.
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3.
Heat the sesame oil and sauté the prepared vegetables with the tomato paste. Before it burns, pour in about 3 liters of water, add the onion halves and peppercorns. Simmer gently for about an hour.
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4.
Wash the scallions and cut into pieces. Peel and core the tomatoes; slice the flesh into fine strips. Clean the mushrooms with a dry cloth or brush, quarter or halve them depending on size. Peel the ginger and cut it into very thin slices.
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5.
Pour the broth through a sieve into another pot.
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6.
Add the scallions, tomatoes, mushrooms and ginger, and simmer gently for a short time. Season with salt, soy sauce, lemon juice and sugar. Garnish with chives.
