Asian Vegetable soup

The recept of today is a soup.

Asian Vegetable Soup

You need:
- 1,5 l vegetable broth
- 800 g leaf spinach
- 500 g zucchini
- 4 shallots
- 1 piece of fresh ginger
- 1 clove of garlic
- 400 g bamboo shoots (canned)
- 250 g Chinese noodles
- 1 stalk lemongrass
- 1/2 bunch of basil
- Oil
- Peper and salt

Preparation:
Wash the zucchini, cut it into sticks. Rinse the spinach, let it drain well and chop it coarsely. Peel the shallots, the garlic and the ginger. Cut everything into thin slices. Rinse the bamboo shoots and let it drain. Bruise the lemongrass so that it better flavor release. Sauté the shallot, garlic and ginger in oil glassy. Add the zucchini, bamboo shoots and lemongrass and cook it for a few minutes. Cover the vegetables with broth and bring soup to a boil. Let it simmer for 5 minutes. Add the spinach and cook 3 minutes. Season it to your taste, with salt and pepper. Cook the noodles al dente according to package directions. Drain and leave to drain. Then remove the lemongrass from the soup. Divide the noodles and basil over the soup bowls or plates. Spoon the hot soup and serve immediately.


Eat them,
The Veggi Lady
Check out my other blog!