Vegetable soup with ginger
1 serving
60 minutes
Vegetable soup with ginger is a true symphony of flavors, combining the freshness of European cuisine with spicy Asian notes. Ginger adds a slight heat to the soup, while lime and cilantro refresh it, creating a harmonious balance of tastes. Rutabaga, Brussels sprouts, and bell pepper make the dish rich and give it a hearty texture. The origins of this recipe trace back to the trend of combining traditional European ingredients with Eastern spices to create unique gastronomic combinations. It is perfect for a light, warming dinner or as a nutritious lunch, especially in cooler weather. This soup not only delights the palate but also benefits health due to its abundance of vitamins and antioxidants.
1
Heat 1 tablespoon of oil in a large pot over medium heat. Add lemongrass (or lime zest pieces), ginger, and sauté for 2 minutes. Add rutabaga, soy sauce, and 5 cups of water. Cover and bring to a boil. Reduce heat and simmer for 30 minutes until the rutabaga is tender.
- Lime zest: 3 tablespoons
- Fresh ginger: 1 tablespoon
- Swede (rutabaga): 450 g
- Soy sauce: 2 tablespoons
2
Meanwhile, heat the remaining 1 tablespoon of oil in a skillet over medium heat. Sauté the Brussels sprouts for 5 minutes or until browned.
- Brussels sprouts: 1 piece
3
Add bell pepper and sauté for another 3 minutes.
- Red sweet pepper: 1 piece
4
Add Brussels sprouts, bell pepper, cilantro, and lime juice to the soup.
- Brussels sprouts: 1 piece
- Red sweet pepper: 1 piece
- Cilantro (coriander leaves): 1 stem
- Lime juice: 2 tablespoons
5
Salt and pepper to taste. Garnish with cilantro sprigs when serving.
- Salt: to taste
