This is thus far my favorite soup. I can eat it every single day and it is guiltless and extremely healthy. This recipe is also courtesy of my mother. You can add any boiled shredded meats of your choice or tofu to this soup. If you want to use chicken, then you can make chicken stock and the recipe is included in the preparation details.
Ingredients:
1. 1 cup cauliflower florets
2. 1 cup broccoli florets
3. 1 cup carrots
4. 1 cup zucchini (optional)
5. 1/3 cup chopped green onions
6. 1/3 cup chopped basil, coriander
7. 2 cloves of garlic, finely chopped
8. 1 inch piece of ginger finely chopped (optional)
9. 1 tsp olive oil
10. 5 cups water or chicken stock
11. Soy sauce for flavour 2 or 3 drops
12. 2 tsp Fresh squeezed lemon juice
13. 1 tsp corn flour mixed with 3/4 cup water
14. Salt and Pepper to taste
15. 1/2 cup finely chopped Tofu or Shredded Chicken
Preparation:
Chicken Stock: (optional - I just use water, it is lighter)
- 2 skinned de-boned chicken breasts
- 1/2 tsp coarsely ground black pepper
- 1 bay leaf
Preparation:
In a medium sauce pan, add enough water to cover the breasts, add the pepper and bay leaf. Bring to boil for a minute, turn off the heat. Place a lid and let it stand for 15 minutes. (This method keeps the breast moist and flavorful).
Remove the breasts to a plate to cool. Shred breasts into a large bowl.
Save the broth for the soup.
Soup:
1. Heat 1 tsp olive oil in a large saucepan
2. Add chopped garlic and ginger. Saute for a couple of seconds until the garlic and ginger release the fragrance
3. Add 5 cups water or stock and bring to boil
4. Once the water is boiling, throw in the vegetables - cauliflower, carrots, broccoli and zucchini.
5. Add the corn flour mixture and let the soup simmer on slow.
6. Add soy sauce, salt and pepper to taste.
7. Bring the soup to boil. Check soup for consistency. It should neither be too thick nor liquid. If it is thick, add water and if too liquid, dissolve some more corn flour with water and add to the soup.
8. Add chopped herbs.
9. Switch off the gas, cover the sauce pan with a lid to allow the flavors to set in.
Serving: The soup can be served with boiled noodles (my personal favorites are Soba noodles) and with shredded chicken or tofu.
