vegetarian-sour-soup

Vegetarian Sour Soup

Total time: 30 minutes

Serves 4

6.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

4 cups - Vegetable broth

1 cup - Okra, chopped into 1-inch pieces

6 - Tomatoes, cut into quarters

1 cup - Beansprouts

½ cup - Pineapple chunks

¼ cup - Tamarind pulp

1 cup - Hot water

1 tb - Sugar

1 tb - Fish sauce

1 tb - Vegetable oil

2 cloves - Garlic, minced

1 - Red chili, sliced

¼ cup - Rice paddy herbs, roughly chopped

UTENSILS

Soup pot, Skillet, Sieve, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Bring the vegetable broth to a boil in a soup pot.

2. Add the okra, tomatoes, bean sprouts and pineapple chunks to the boiling broth and cook until the vegetables are tender.

3. Mix the tamarind pulp with 1 cup of hot water in a small bowl. Stir well and strain out any solids.

4. Add the tamarind liquid, sugar, and fish sauce to the soup. Stir to combine and let it simmer for 5 minutes.

5. Heat the vegetable oil over medium heat in a separate skillet. Add the minced garlic and sliced chili. Sauté until fragrant and lightly browned.

6. Add the garlic and chili mixture to the soup pot and stir well.

7. Garnish with the herbs. Serve hot with lime wedges on the side.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 466g

Energy (kcal)

124.2

Carbs (g)

12.8

Proteins (g)

4.0

Fats (g)

4.9

Fibre (g)

6.0