Winter Asian Vegetable Soup

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

For the soup:

800 ml vegetable stock
100 ml fish sauce, vegan
1 tablespoon sriracha sauce
1 teaspoon ginger

Also:

Instructions

Cut the leek and carrots from the soup greens into slices. Dice the celery very small. Cut the spring onion into slices and set aside the green part as a garnish. Finely chop the garlic cloves. Process the sweet potato into pasta. Pluck the leaves from the coriander. Dab and dice the smoked tofu.
Heat some oil in a saucepan and first fry the smoked tofu all around. Add the vegetables except for the sweet potato, coriander and the green part of the spring onion and fry for 3 minutes. Salt and pepper lightly. Mix the ingredients for the soup and add to the saucepan. Let simmer for 15 minutes. Add the sweet potatoes and simmer for another 5 minutes. Garnish with coriander and the green part of the spring onion.
Tip: Please pre-cook frozen Brussels sprouts beforehand. You can use soy sauce as a substitute for vegan fish sauce. You can find a recipe for vegan seaweed-based fish sauce in the recipe overview on my profile page.

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