Piquant Vegetable Soup with Ginger and Chili
Soup
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This piquant vegetable soup with ginger and chili is a real taste experience! I especially like to make it in winter when it's cold outside. The ginger warms you from the inside and the chili provides the necessary spiciness. The soup is super easy and quick to prepare, perfect for a stressful day. I like to use seasonal vegetables, but frozen vegetables also work great. A dash of soy sauce and rice wine round off the taste. If you like it a little more hearty, you can also add a few cubes of tofu. The soup tastes best when it has been well infused, so feel free to prepare it the day before!
Ingredients (12 ingredients)
-
3 piece Carrot(s)
-
1 Stange(n) Leek(s)
-
1 piece Celery
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1.5 Liter Bay leaves
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200 g Ginger
-
Soy sauce
-
Rice wine
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Salt
-
Pepper
-
Allspice
-
Garlic
-
Chili
Preparation (6 steps)
Prepare vegetables
Clean the carrots, leek and celery and cut into bite-sized pieces. Peel the ginger and cut into thin slices. Peel and finely chop the garlic. Chop chili to taste.
Fry meat
Fry the meat in a pan with a little oil until it takes on color. Add leek, ginger and garlic and fry briefly. Season with flavor powder, pepper and soy sauce.
Prepare soup
Place the fried meat with the vegetables in the mixing bowl. Add bay leaves and 1.5 liters of water. Season with sugar, vinegar and chili. Add soy sauce and rice wine as desired.
Cook soup
Cook the soup for 20 Min./100°C/level 1.
Add vegetables
Add carrots and celery and cook for another 10 Min./100°C/level 1.
Let the soup steep
Let the soup steep well before serving. It tastes best when it has been warmed up several times.
Finished cooking? Great! 🎉
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Created by
Katharina Schneider
3
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Soybeans
- Celery
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