Asian Vegetable Soup
recipe

A rich and flavorful Asian vegetable soup that's ready in under 30 minutes. Serve with rice cakes or enjoy with noodles, boiled eggs, mung bean sprouts, or shrimp.
Preparation Time: Under 30 min
Serving Size: 4 servings
Ingredients:
- 1 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 piece of ginger (about 2 cm), grated
- 1 stalk lemongrass, finely chopped
- 2 carrots, sliced
- 1 red bell pepper, diced
- 200 g cauliflower, in florets
- 1 liter vegetable broth
- 200 g tofu, cubed
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions:
1. Heat the oil in a large pot over medium heat. Add the chopped onion, crushed garlic, and grated ginger. Sauté for about 2-3 minutes.
2. Add the chopped lemongrass, carrots, bell pepper, and cauliflower. Cook for another 5 minutes until the vegetables slightly soften.
3. Pour the vegetable broth into the pot and bring it to a boil. Reduce the heat and let the soup simmer for about 10 minutes.
4. Add the tofu to the soup and season with salt and pepper. Let it simmer for a few more minutes.
5. Serve the soup hot, garnished with fresh coriander, and pair it with rice cakes or other sides if desired.
Nutritional Information (per serving):
- Calories: 180 kcal
- Protein: 10 g
- Carbohydrates: 20 g
- Fat: 7 g
- Fiber: 4 g

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