`Taman Griya` Style, Spicy Vegetable Soup

Summary

Ingredients

• 1 medium potato (s)
• 60 g beans, reen
• 60 g carrot (s)
• 60 g cauliflower
• 50 g white cabbae
• 40 g mushrooms, brown or fresh shimeji mushrooms
• 2 medium tomato (s), fully ripe
• 0.5 ½ tomato peppers, red
• 4 small onion (s), red
• 2 clove (s) garlic, fresh
• 1 red pepper (cabe besar merah)
• 1 small chilli pepper (s), green
• 15 g iner, fresh or frozen
• 10 g celery sticks
• 5 g celery leaves
• 600 g water
• 10 g veetable stock, instant
• 1 tablespoon lime juice
• Salt and pepper, black from the mill
• 1 pinch (s) nutmeg

To garnish:

• 10 g bean sprouts, fresh
• 4 small chilli pepper (s), red
• Flowers and leaves

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Instructions

1. Wash, peel and cut the potato into small pieces. Wash the fresh green beans, cap the ends, and cut the beans crosswise into pieces approx. 4 cm long. Wash the carrots, cap the ends, peel and cut into sticks analogous to the beans.
2. Wash the cauliflower thoroughly, separate the florets and put them in salted water (the hidden insects don`t like that at all). Peel the stem and cut it into pieces.
3. Remove a few leaves from the cabbage, wash and cut into small pieces. Do not wash the mushrooms, just clean them. Peel and halve the fully ripe tomatoes, cut out the stalk and remove the grains. Cut the pulp lengthways into strips.
4. Wash the tomato peppers, cut in half, remove the grains and the light red partitions and cut the pod lengthways into 1 cm wide strips, cut them crossways into approx. 4 cm long strips.
5. Cap the ends of the onions and garlic, peel and cut into small pieces. Wash the red pepper and the green chilli, remove the seeds and cut across into strips.
6. Wash, peel and cut the fresh ginger into fine strips. Wash the celery stalks and cut across into 1 cm long pieces.
7. Roast the above ingredients in a saucepan with the vegetable oil, then deglaze with the water and bring to the boil. Add the instant stock, lime juice, pepper, sugar and nutmeg. Simmer for about 12 minutes, season to taste, garnish and serve while hot.