- 1 star anise pod
- ½ cinnamon stick
- 1.5 lt vegetable broth
- 2-3 garlic cloves, peeled
- 1 red chilli, seeds removed
- 3 coriander roots, washed
- 4 cm ginger, peeled
- 200g mixed green vegetables (broccoli, zucchini, spinach)
- seaweed flakes to taste (nori, kombu, wakame, dulse)
- Salt and pepper to taste
Garnish soup with:
- 1 cup fresh pea/bean sprouts
- fresh coriander leaves
- 1 lime cut into 8 wedges
Method:
- Tie star anise and cinnamon stick in muslin.
- Place garlic, chilli, coriander roots and ginger into TM bowl and grate for 5 secs/speed 7.
- Add spice bag and vegetable broth and cook 10 mins/100C/Reverse/speed 2.
- Meanwhile, prepare the green vegetables by cutting them into bite-sized pieces and spiralling zucchini.
- Add the vegetables (except zucchini spirals) and seaweed to TM bowl and cook for 10 mins/100C/Reverse/speed 2.
- Pour boiling water over zucchini, set aside to warm before draining well.
- Season broth to taste and divide among 4 bowls with the zucchini noodles. Top with sprouts, and herbs and serve with lime wedges.