Veggies, Veggies, Veggies

Breaking an intermittent fast, or the last meal before beginning one can make quite a difference to how we feel and the success of the oncoming fast. Plus, due to the low quantity of food and frequency of meals, we need a boost of nutrition if we are to avoid excess nutritional supplements.

This recipe is of a style I favour for this purpose – lots of flavour, lots of vegetables, plenty of fibre, low carb, lots of different nutrients and so on. Give it your own twist by adding other vegetables such as differently coloured bell peppers for instance, which would taste and look great in this soup. Also, this isn’t very spicy, so you might like to add some of that too per your own preferences.

I’ll just list the ingredients, of which there are many, and ask you to please watch the video for the method. It’s just about putting them all into a pot one after another, simmering for 5 minutes and then a few steps to finish. The ingredients are listed in order of use.

Ingredients:

Oil

Garlic, sliced

Spring onions (whites), sliced

Onions, sliced

Spring onions (greens), chopped, 3/4 of whatever you have.

Yeah, that’s a lot. Don’t forget the dark soy sauce, or the soup looks really dull and drab.

Method:

Watch the video below please. :)

Notes:

Go slow with the vinegar, they can be mild to sharp depending on the brand.

A dash of Chinese sesame oil over each bowl will lend a lovely aroma.

Add green chillies for spice if you wish

Add more vegetables if you want

Replace mustard greens with spinach or other greens if you want.

Using a stock cube might be an interesting touch.