SPICY ASIAN VEG SOUP

SERVES 4

Provides: Cruciferous veg, other veg, herbs and spices.

2 litres Vegetable Broth (see Weekend magazine)/stock

10cm piece lemongrass, crushed 4 tbsp grated fresh ginger 1 garlic clove, minced 150g sliced shiitake mushroom caps 2 shallots, cut into thin slivers 200g thinly sliced bok choy or Chinese leaf

150g 3 spring shredded onions, carrot chopped 2 tsp blended peeled lime 4 cherry tomatoes halved 2 tsp Savoury Spice blend

2 tbsp chopped fresh thai Basil or coriander

Buckwheat noodles brown black or red rice (optional)

IN A large pan, combine the broth, lemongrass, ginger and garlic. Bring to a boil them reduce the heat to low, cover, and simmer for 20 minutes.

Remove the lemongrass and bring to a boil. Add the mushrooms, shallots, bok choy and carrot. Reduce the heat to low and cook for 3 minutes. Stir in the spring onions, lime, tomatoes and Savoury Spice Blend. Simmer until hot, for about 2 minutes. Garnish with Thai basil or coriander and serve hot. For an even heartier version, add cooked 100 per cent buckwheat noodles or brown, black or red rice before serving.