Peppery Vegetable Soup
Makes 4 servings
Like most soups and stews, this one becomes more flavorful after a day or two in the refrigerator. It might even be a good idea to make a double batch so there's enough for the whole family!
2 medium carrots, cut into ½-inch cubes (or small rounds)
2 large shallots, diced
2 teaspoons minced fresh ginger
3 cloves garlic, minced
2 tablespoons vegetable oil
Salt
½ English cucumber, cut into ½-inch cubes (or small rounds)
Generous handful green beans, cut into ½-inch slices
2½ cups water or chicken stock
2 tablespoons black peppercorns, freshly ground
- Combine the carrots, shallots, ginger, garlic, vegetable oil, and salt to taste in a medium pot. Cover and place over low heat; cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to release some juices and become aromatic.
- Add the cucumber, green beans, and a little more salt to taste. Add the water and bring to a boil. Lower the heat to a simmer and continue to cook for 7 to 10 minutes, or until the carrots and green beans are soft. Add the pepper and serve.
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