Vegan vegetable soup with chayote

Ingredients for 2 servings:

• 400 g water
• n. B. Soup powder for mushroom soup
• 2 tbsp soy sauce, light
• 2 tbsp lemon juice
• 1 tsp, levelled sugar, fine
• e.g. coconut milk, creamy
• 1 m.-sized chayote(s), approx. 400 g
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 10 g ginger, fresh or frozen
• 2 tbsp sunflower oil
• 1 small carrot(s)
• 1 small spring onion(s), fresh
• 2 tbsp celery, fresh or frozen
• 2 small kaffir lime leaves
• n. B. Kaffir lime leaf
• n. B. White bread, toasted
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Exotic, mildly spicy soup with mushroom broth, carrots, and spring onions. Recipe from Bali, Indonesia.

For the broth, take ½ cup of cold water and dissolve the mushroom soup powder in it. Bring the water to a boil. When it’s quite warm, stir in the dissolved mushroom powder. Add the soy sauce, lime juice, and sugar, mix, and set aside. Wash and peel the chayote, quarter it lengthwise, and cut these crosswise into approximately 6 mm thick slices. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash and peel the fresh ginger, and cut it crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop them into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh frozen goods and thaw them. Heat the sunflower oil in a pan, add the onions, garlic cloves, and ginger, and fry until the onions are translucent, then add to the soup broth. Wash the carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices, then halve large slices crosswise. Wash the spring onion, cut the green part into approximately 5 mm wide rolls, and cut the white and white-green parts diagonally into 8 mm wide pieces and set aside. Wash the fresh celery, shake dry, and pick off the unblemished leaves, chop them, and freeze. Cut the leafless and unblemished stalks crosswise into approximately 3 mm wide rolls. Remove the appropriate amount. Freeze any unused stalks as rolls. Weigh the frozen goods and thaw. Wash the kaffir lime leaves, use 2 of them whole, roll 1 leaf lengthwise, cut the roll crosswise into thin threads, and use for garnishing. Add the chayote pieces, carrot slices, white spring onions, celery stalks, and whole kaffir lime leaves to the broth and simmer for 15 minutes. Stir in the coconut milk and season with salt and freshly ground black pepper. Ladle into serving bowls, garnish, serve immediately while warm with white bread, and enjoy. Note: It’s best to use cream of mushroom soup powder for this.