B00CU1W244_EBOK

1 SERVE =
2 units vegetables
Coriander and
vegetable soup >
SERVES 4 PREP 15 mins COOK 40 mins
This is a refreshing, spicy soup – you can
omit the chilli from step 1 if you prefer it
a little milder.
1.5 litres salt-reduced ready-made beef stock
1 onion, halved, thinly sliced
1 × 8 cm piece ginger,
peeled and thinly sliced
10 coriander seeds
4 coriander roots, scraped
4 star anise
1 cinnamon stick
½ long red chilli
2 carrots, sliced into thin rounds
225 g green beans, trimmed
and cut into 3 cm lengths
1 tablespoon fish sauce
TO SERVE
bean sprouts, coriander and Vietnamese mint leaves,
finely sliced long red chilli, lime halves, hoisin sauce
and Chinese chilli sauce
Place the stock, onion, ginger, coriander seeds
and roots, star anise, cinnamon and chilli in a
large heavy-based stockpot and bring to the boil.
Reduce the heat and simmer for 30 minutes.
Remove the spices and discard. Add the carrot,