Cure All

I’ve been meaning to blog about this soup for months now.  In fact, the above photo was taken way back in October when I wrote a post on making Asian stocks for Kathryn at Limes and Lycopene.  No idea why it’s taken me until now to share the recipe with you as it’s a dish I eat a lot in winter especially when I’m feeling a little run down.  With vast amounts of veg, a deeply nourishing broth and a warming kick of chilli, this is the perfect cold weather pick me up.

It’s not really appropriate for me to give you a firm recipe for this Asian vegetable soup as I never make it with the same ingredients twice.  Instead, I’ll just explain the basics and let you do the tweaking:

  • Use approximately 300 ml of chicken or vegetable stock per person.  Simmer the stock for 45 minutes with a roughly chopped thumb of ginger, a couple of squished garlic clove, a scattering of dried mushrooms and a whole chilli, pricked a few times to let the oil seep out. 
  • Use a slotted spoon to remove the garlic etc before cooking the vegetables in the stock.  Rather than salt, add a dash of soy sauce to the broth.  Taste.  Add another dash if necessary. 
  • VERY finely slice a selection of vegetables.  A mandolin is perfect for this.  I like to vary the colours of the vegetables – orange carrots, red peppers, dark green kale, white beansprouts.  A rainbow soup is very cheerful on a cold day.
  • Add the vegetables to the simmering soup in order of cooking time.  For example, cabbage then carrot then mangetout then beansprouts.
  • Use a slotted spoon to remove the vegetables and pile them up in the middle of a bowl.  Spoon the stock around the vegetables.
  • Scatter with fresh coriander and chopped red chilli.  Spring onions are nice with it too.

8 thoughts on “Cure All

  1. Ooh yum! I agree, an asian broth is the perfect thing for this time of year – warm and fresh. Thanks for the tips!

  2. Beautiful photo Wendy.

    I made your veggie stock from Limes and Lycopene and enjoyed it very much but my other half absolutely raved about how good it was and what a difference it made to our noodle soup!

  3. Domestikate – You’re very welcome!

    Sophie – Slowly. But it is coming. 🙂

    Siri – Thank you. I was rather pleased with this one. 🙂

    Sophie – Thank you. Very glad to hear you enjoyed the veggie stock. It is good but, I have to say, it’s not a patch on the chicken one. I could drink a mug of that alone!

  4. So, Wendy, when are you gonna move in? (Neighbor Nancy holds out her dehydrator as an offering)

    I love “A rainbow soup is very cheerful on a cold day.”

    This recipe makes me ache to get out into the garden. (sigh) Just lovely.

    (Nancy leaves to check that there are coriander seeds in the latest seed delivery)

  5. Oh lovely, lovely Wendy and I like the guidelines rather than a hard and fast recipe. I’m a complete convert to making your stock and have at least four pots of it in the freezer at the moment.

    And I agree with Sophie’s other half – the stock makes such a difference to noodle soup.

  6. This soup has become a firm favourite in our household. If we’re feeling a bit under the weather, I usually add some fresh ginger and a bruised stick of lemongrass as well. Flu? No chance! Thanks for the great inspiration.

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