January 19, 2019
The smell of clear vegetable soup warms my heart on cold days. I make the vegetable stock myself - you can read more here. If I make too much of it I simply freeze it and it comes so handy sometimes!
In the soup I am sharing with you today I combined broccoli, beetroot (that’s also why the color is so nicely pink), rice noodles and tofu. But your imagination can go wild. I also love using kale, kohlrabi, spinach, string beans, tempeh …
And don’t forget the toppings. You can either sprout your own sprouts (super fun activity) or buy some. They are healthy and add extra crunch. Sesame is also my favorite.
To finish this introduction I would just like to say that vegetable soup teaches us all to “keep it simple stupid”.
ingredients
For the soup
1200
ml
100
g
rice noodles
100
g
tofu
100
g
broccoli
100 g
beetroot
salt/soy sauce/vinegar/sriracha
For toppings
sesame seeds (roasted)
sprouts
cilantro
instructions
- 1.
Preparing the soup
Heat the soup stock and add tofu (that you can roast beforehand) and rice noodles. Chop beetroot Julienne style and cut broccoli to florets. Add to the pot and cook for about 7 minutes. At the end noodles should be cooked, and vegetables nicely crunchy. While cooking also season the soup to your liking.
- 2.
Serving
Serve soup in two bowls and top with sprouts, seeds, fresh cilantro and anything else that you love. Bon appétit!
wise-ass corner
You can add also other ingredients to the soup!
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