Zero Point Soup

fast.cook's picture

Dec. 27, 2011


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
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)



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.


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4