Hot Thai Vegetable Soup
This soup is the perfect meal for any time of day, and when paired with a sandwich or wrap, it makes an excellent lunch.
Ingredients
- 2 pints Asian soup stock
- 8 oz pickled pumpkin
- 7 oz frozen peas and carrots
- 3 1/2 oz baby corn tinned or out of a jar
- 3 1/2 oz pickled onions
- salt
- pepper
- 1 tbsp ground curry
- 3 tbsp desiccated coconut
Instructions
- Pour the stock into a pot and place it on the heat. Add the pickled pumpkin including the liquid, peas and carrots.
- Drain both the baby corn and pickled onions using a colander before adding them to the soup. Season with salt, pepper and curry powder.
- Leave to simmer for about 10 minutes on a low flame. Serve in soup bowls and garnish with the desiccated coconut.
Calories: 441 kcal
Carbohydrates: 83 g
Protein: 10 g
Fat: 13g
Saturated Fat: 9 g
Sodium: 3938 mg
Potassium: 1941 mg
Fiber: 15 g
Sugar: 34 g
Vitamin A: 54798 IU
Vitamin C: 46 mg
Calcium: 172 mg
Iron: 5 mg