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Zero Point Soup

fast.cook's picture
Ingredients
  Vegetable stock cubes 2 , dissolved in 1 liter or 1 3/4 pints hot water
  Spring onions 1 Bunch (100 gm), trimmed and sliced finely
  Carrot 1 , cut into fine strips
  Thai 7 spice seasoning 1 Teaspoon
  Leek 1 , shredded finely
  Courgette 1 Small, finely shredded
  Yellow pepper/Red pepper 1 Small, de-seeded and shredded finely
  Savoy cabbage/White cabbage 1 3⁄4 Ounce, shredded coarsely (50 Gram)
  Dried red chili flakes 1 Pinch
  Salt To Taste
  Ground black pepper To Taste
  Chopped fresh coriander/Parsley 1 Tablespoon (To Garnish)
Directions

MAKING
1. Into a large saucepan pour the stock, add the spring onions and carrot and bring to the boil.
2. Then cover, reduce the heat and simmer for 5 minutes.
3. Add the thai seven-spice seasoning, leek, courgette, pepper, cabbage and the red chilli flakes, if using.
4. Replace the lid, bring back to a simmer and simmer for a further 5 minutes.
5. Season to taste then ladle the soup into warm bowls.

SERVING
6. Serve, garnished with chopped fresh coriander or parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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