Soup's On | 109
SOUP’S
ON
Nourishing bowls
to warm your spirits.
INGREDIENTS:
2 tsp. coconut, sesame, or
sunflower seed oil
1 medium sized onion,
sliced with Slicer Blade
4 large cloves of garlic
2-3 pieces of ginger, peeled and
shredded with Shredder Blade
1 star anise
Black pepper to taste
4 cans of chicken stock
2 Tbsp. of sugar
2 Tbsp. Asian Fish Sauce
1 bunch bok choy,
sliced with Slicer Blade
1 cup broccoli,
sliced with Slicer Blade
1 cup white or brown mushrooms,
sliced with Slicer Blade
1 cup spinach, washed and
shredded with Shredder Blade
1 medium carrot, scrubbed and
spiralized in Spiralizer
Toppings:
12 oz. steak, sliced with Slicer
Blade (optional)
2 jalapeno peppers, sliced with
Slicer Blade
PHO
MAKES 4 SERVINGS
Our take on the Vietnamese classic makes good use of the Veggie Bullet
with freshly cut vegetables, spiralized carrot, and thinly sliced beef.
1 cup basil leaves, to garnish
1 tbsp black sesame seeds
for garnish
1 lime, sliced with Slicer Blade
DIRECTIONS:
Heat oil in a 6-quart pot over
medium-high heat. Add sliced
onion, garlic, ginger, star anise,
and black pepper and sauté
until onions are translucent and
other ingredients are fragrant,
about 5 minutes. Add chicken
stock, sugar, and fish stock and
bring to a boil.
Reduce to simmer and add bok
choy, broccoli, and mushrooms
to the pot. Cover and cook for
10 minutes. Uncover, add carrot
noodles and spinach, and cook,
covered, for another 10 minutes.
Divide soup between four bowls
if serving right away. Top each
bowl with sliced beef, jalapenos,
basil leaves, lime slices, and
sesame seeds to taste.
To Next Page
Loading...
