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Chinese Clear Vegetable Soup

Preparation time:   10 minutes  
Cooking time: 5 minutes 
Serves 6

Ingredients How To ?
  • 1 carrot
  • 1 teacup cabbage leaves
  • 3 lettuce leaves
  • 3 spring onions (with leaves)
  • 3 sticks celery
  • 50 grams sliced cauliflower
  • 2 tablespoons refined oil
  • A pinch baking powder
  • A pinch citric acid
  • 2 teaspoons soya sauce
  • Salt to tase
  • Green chilies in vinegar and chili sauce to serve
  1. Slice the carrot thinly
  2. Tear the cabbage and lettuce leaves
  3. Chop the spring onions with the leaves
  4. Cut the celery into about 12 mm pieces
  5. Heat the oil thoroughly. Add the vegetables, baking powder and citric acid and cook on a high flame for 3 to 4 minutes
  6. Add 5 teacups of boiling water, the soya sauce and salt and boil for 3 to 4 minutes

* Serve Hot with chilies in vinegar and chili sauce

Health Information: This soup uses the stir frying technique (an Oriental method of cooking using small quantities of oil) for cooking whilst stirring over a high flame. This results in minimum loss of nutrients and minimum absorption of fat, making it a very nutrient saving cooking technique.

Per Serving:  Calories 63   * Protein 1g  * Carbohydrates 4g  * Fat 5g

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