Summary

Ingredients

• 2 medium potato (s)
• 1 medium carrot (s)
• 150 g cauliflower florets
• 50 g broccoli florets
• 100 g beans, reen

For the broth:

• 1 liter water
• 1 medium carrot (s)
• 2 medium tomato (s), fully ripe
• 20 g celery, fresh or frozen
• 1 medium onion (s)
• 2 cloves garlic)
• 1 hot pepper, red, fresh or frozen
• 1 small chilli pepper (s), red
• 15 g alanal, fresh or frozen
• 25 g iner, fresh or frozen
• 0.5 ½ pandan leaf, fresh or frozen
• 1 lime (s), just the juice it
• 1 tablespoon soy sauce, light
• 1 tablespoon tamarind syrup
• 2 tablespoon sugar
• 5 tablespoon vegetable oil

Also:

• 1 pinch (s) nutmeg, grated
• 1 pinch (s) black pepper, freshly ground
• salt

To garnish:

• 2 tablespoon celery greens
• 4 small chilli pepper (s), red
• Flowers and leaves

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Instructions

1. First prepare the ingredients for the broth. To do this, wash the carrot, cap the ends, peel and slice it into thin slices. Halve the fully ripe tomatoes, cut out the white-green stalk, halve the halves lengthways and quarter them crossways. Wash the fresh celery, cut the appropriate amount across the stalks and chop. Weigh frozen goods and allow to thaw. Work the onion into small cubes. Cut off both ends of the garlic cloves and squeeze out with the skin. Wash a fresh pepper and cut it crosswise into approx. 1 cm wide rings, leave the grains in place, discard the stem (weigh frozen goods and allow to thaw). Wash the small, red chilli, cut into quarters, leave the grains in place and discard the stem. Wash and peel the fresh galangal and ginger and cut the appropriate amount crosswise into thin slices (weigh frozen goods and allow to thaw). Perforate the pandan leaf with a fork. Wash and squeeze the lime. Use the juice, discard the peels.
2. Put the vegetable oil in a sufficiently large saucepan, heat it and roast the onion pieces until light brown. Deglaze with the water and add all the prepared ingredients to the broth. Let simmer for about 90 minutes.
3. In the meantime prepare the ingredients for the soup. Wash all the ingredients. Peel the potato and cut into walnut-sized pieces. Peel the carrot and slice it. Remove the cauliflower and broccoli florets from the stem. Cut the beans at both ends and cut across into 2 cm long pieces.
4. Remove the broth from the heat, let it cool down a little and strain. Squeeze out the boiled contents of the sieve and then discard. Season the broth to taste. Heat them up again. Add the potatoes and carrots and simmer. After 8 minutes add the cauliflower and broccoli florets. After another 3 minutes, add the bean pieces. Let simmer for another 3 minutes.
5. Remove from heat and distribute on the serving plates. Garnish with flowers and leaves and serve warm.