About this recipe
This is a soup-er easy recipe, packed with fresh and fragrant flavours. It’s really versatile and you can add any veggies that need using up. I always try and add in a source of dark leafy greens, such as kale or spinach to provide lots of vitamins and minerals such as iron and vitamin K.
Adding in beansprouts and tofu are great for increasing the protein content and also making the soup a little more filling. The base of the soup is make from ginger, garlic and lemongrass – packed with antioxidant and anti-inflammatory properties and also brilliant for blowing away any colds that may be brewing!
Photo Credit: Hope Pointing
Shop this recipe:
- 800ml Veg stock
- 2 Garlic cloves, crushed
- 5cm Piece ginger, grated or finely chopped
- 1/2 Tsp lemongrass paste
- 2 Tbsp soy sauce
- 2 Tsp honey
- 1 Tbsp toasted sesame oil
- 2 Large handfuls of kale or leafy greens, roughly chopped
- 1 Carrot, cut into thin sticks
- 2 Handfuls of beansprouts
- Around 12 spears baby corn, halved lengthways
- 1 Block of silken or firm tofu, cut into 2cm chunks
- 2 Spring onions, thinly sliced
- Dried seaweed flakes (optional)
Set a medium sized sauce pan on a high heat and add the stock, garlic, ginger, lemongrass, soy sauce, honey and sesame oil; along with some black pepper. Simmer for 5 minutes to allow the flavours to infuse the stock.
Meanwhile prepare your vegetables and tofu.
Once the stock has had a little time to cook, add in your vegetables. If using firm tofu, add this to the stock now, if using silken, this can be added once the vegetables have cooked.
After a couple of minutes, the vegetables should be just tender – you want them to still have a little bite. Taste for seasoning, adding a little salt and pepper if needed.
Remove from the heat and pour into two deep bowls and garnish with the spring onions and seaweed (if using).