Coriander and vegetable soup

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(5)
Soups|Salads
4 peopleServes
4
Prep   15 min
Cook   40 min

This is a refreshing, spicy soup – you can omit the chilli from step 1 if you prefer it a little milder.

  • Beef liquid stock, salt-reduced, 1½ litre(s)
  • Onion, any type, 1 medium, halved, thinly sliced
  • Ginger, fresh, 8 cm piece(s), peeled and thinly sliced
  • Coriander seeds, whole, ½ teaspoon(s), 10 seeds
  • Coriander, 1 bunch(es) stems only, roots only, scraped
  • Star anise, 4 pod(s)
  • Cinnamon stick, 1 stick(s)
  • Red chilli, ½ chilli(s)
  • Carrot, 2 medium carrot(s), sliced into thin rounds
  • Green beans, 225 g, trimmed, cut into 3cm lengths
  • Fish sauce, 1 tablespoon(s)

Method

  1. Place the stock, onion, ginger, coriander seeds and roots, star anise, cinnamon and chilli in a large heavy-based stockpot and bring to the boil. Reduce the heat and simmer for 30 minutes. Remove the spices and discard. Add the carrot, beans and fish sauce and season with black pepper. Cover and simmer for 6–7 minutes until the vegetables are tender.
  2. Ladle the soup into bowls and top with the bean sprouts, herbs and chilli. Squeeze over some lime juice and serve the sauces to the side.
  3. Serve with bean sprouts, coriander and Vietnamese mint leaves, finely sliced long red chilli, lime halves, hoisin sauce and Chinese chilli sauce. 

TIP: Add 400g sliced roast beef for 1 protein unit.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals0
Vegetables2
Fruit0
Dairy0
Healthy Fats & Oils0
Indulgences0
Calories92
Protein8.9 g
Total fat0.9 g
- Saturated fat0.4 g
Total carbohydrates11.1 g
- Total sugars8 g
Fibre5.3 g
Sodium1588 mg

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